Vietnamese Lemongrass Chicken Easy Weeknight Dinner
Vietnamese Lemongrass Chicken is a quick chicken dinner perfect for a family dinner or easy dinner. This lemongrass chicken recipe offers vibrant flavors ideal for a weeknight meal. Ready in under 30 minutes with fresh herbs and simple ingredients.
- Prep Time: 20 minutes
- Cook Time: 10 to 15 minutes
- Total Time: 30 to 35 minutes
- Yield: Serves 4 to 6 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Standard
Ingredients
Scale
- 1/2 cup warm water
- 1/3 cup fish sauce
- 1/3 cup granulated sugar
- 4 stalks lemongrass
- 2 medium scallions thinly sliced about 1/4 cup
- 2 tablespoons coarsely chopped garlic about 6 cloves
- 1/2 teaspoon freshly ground white pepper
- 2 pounds boneless skinless chicken thighs
- 4 tablespoons neutral oil such as canola or vegetable divided for stovetop cooking
Instructions
- Combine warm water fish sauce and sugar in a large bowl and stir until sugar dissolves.
- Prepare lemongrass by peeling the tough outer layers trimming the ends crushing to release oils then mince or finely process until about 1/2 cup is achieved.
- Add lemongrass scallions garlic and white pepper to the fish sauce mixture and mix well.
- Dry chicken thighs with paper towels trim excess fat and cut each thigh in half then place in the marinade ensuring they are submerged. Cover and refrigerate for at least 12 hours up to 24 hours.
- For stovetop cooking heat half the oil in a nonstick skillet over medium-high heat until shimmering then cook half the chicken in one layer until browned and cooked through about 3 to 4 minutes per side. Remove and repeat with remaining oil and chicken.
- Let chicken rest for 5 minutes slice into 1/2 inch pieces and serve with steamed rice and broccoli if desired.
Notes
- The chicken can be marinated up to 1 day ahead
- Leftovers stay fresh in an airtight container for up to 4 days