Go Back
vietnamese-lemongrass-chicken-rice-bowl

Vietnamese Lemongrass Chicken

Boneless chicken thighs marinated in fresh lemongrass, garlic, fish sauce, soy sauce, and honey, then seared golden and oven-finished for juicy, caramelized, boldly flavored results.
Print Recipe Save to Pins
Prep Time 20 minutes
Cook Time 25 minutes
Marinate Time (minimum) 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Vietnamese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • 2 stalks fresh lemongrass tough ends and outer layers removed, tender white parts finely chopped
  • 4 garlic cloves minced
  • 1 shallot minced
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 1 tsp black pepper
  • 0.5 tsp red pepper flakes
  • 2 tbsp vegetable oil for searing

Equipment

  • Large mixing bowl
  • Large skillet or oven-safe skillet
  • Baking dish
  • Instant read meat thermometer
  • Cutting board and knife

Method
 

  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Trim the tough outer layers and dried ends from the lemongrass stalks. Use only the pale, tender bottom 4 to 5 inches. Finely chop until almost minced.
  3. Mince the garlic and shallot. In a large bowl, combine chopped lemongrass, garlic, shallot, fish sauce, soy sauce, honey, sesame oil, black pepper, and red pepper flakes. Stir until fully combined.
  4. Cut chicken thighs into bite-sized pieces and add to the marinade. Toss well to coat. Cover and refrigerate for at least 30 minutes or up to overnight.
  5. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer in batches. Sear for 2 to 3 minutes per side until deep golden brown. Do not crowd the pan.
  6. Transfer seared chicken to a baking dish. Bake for 20 to 25 minutes until internal temperature reaches 165 degrees F.
  7. Rest for 5 minutes. Serve hot over steamed jasmine rice, garnished with sliced green onions and fresh cilantro.

Notes

Marinate overnight for the deepest flavor. Use only the tender bottom 4 to 5 inches of fresh lemongrass for best results. Substitute fish sauce with soy sauce plus a splash of lime juice if needed. Leftovers are excellent in a banh mi sandwich.