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Vietnamese Lemongrass Chicken

Tender boneless chicken thighs marinated in fresh lemongrass, garlic, fish sauce, oyster sauce, and brown sugar, then stir-fried until golden and caramelized. A fragrant, savory, and lightly sweet Vietnamese-inspired weeknight dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinate Time 30 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Vietnamese
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs cut into bite-sized pieces
  • 3 stalks fresh lemongrass trimmed, outer layers removed, finely minced (or 3 tbsp lemongrass paste)
  • 3 cloves garlic minced
  • 1 small onion finely sliced
  • 2 tbsp fish sauce or soy sauce for milder flavor
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp brown sugar
  • 1 tsp ground black pepper
  • 2 tbsp vegetable oil
  • sliced red chili, fresh cilantro, lime wedges for garnish, optional

Equipment

  • Large skillet or wok
  • Medium mixing bowl
  • Cutting board
  • Sharp knife

Method
 

  1. In a medium bowl, combine chicken pieces with lemongrass, garlic, fish sauce, oyster sauce, light soy sauce, brown sugar, and black pepper. Toss to coat evenly. Cover and marinate for at least 30 minutes at room temperature or overnight in the refrigerator.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add sliced onion and stir-fry for 2 to 3 minutes until softened.
  3. Add the marinated chicken along with all the marinade. Spread evenly and cook undisturbed for 1 to 2 minutes to start caramelizing, then stir-fry for a total of 8 to 10 minutes until chicken is cooked through and edges are golden and caramelized.
  4. Taste and adjust seasoning. Add more fish sauce for saltiness or a pinch of sugar to balance.
  5. Garnish with sliced red chili, fresh cilantro, and lime wedges. Serve immediately over jasmine rice or vermicelli noodles.

Notes

Use fresh lemongrass for the best flavor. Peel off tough outer layers before mincing. Marinating overnight significantly deepens the flavor. Leftovers keep for up to 3 days refrigerated and freeze well for up to 2 months.