Description

This Vietnamese Lemongrass Chicken features tender chicken pieces marinated in a fragrant blend of fresh lemongrass, garlic, and savory seasonings, then pan-fried to a beautiful caramelization. It is served alongside delicate rice vermicelli noodles, garnished with fresh green onions and vibrant red chilies, offering a balanced profile of savory, sweet, and aromatic notes with a subtle warmth.

Ingredients

Scale

For the Chicken:
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons vegetable oil
For the Marinade/Sauce:
2 stalks lemongrass, tough outer layers removed, finely minced (about 3 tablespoons)
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons fish sauce
2 tablespoons soy sauce (low sodium preferred)
2 tablespoons brown sugar
1 tablespoon lime juice
1/2 cup chicken broth or water
1 teaspoon cornstarch
For Serving:
8 oz rice vermicelli noodles
2 green onions, thinly sliced (for garnish)
1–2 red chilies, thinly sliced (for garnish, optional)

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Instructions

**Prepare Chicken and Marinade**: In a medium bowl, combine the minced lemongrass, garlic, grated ginger, fish sauce, soy sauce, brown sugar, and lime juice. Add the chicken pieces and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
**Cook Noodles**: While the chicken marinates, prepare the rice vermicelli noodles according to package directions. Typically, this involves soaking in hot water for 5-7 minutes until tender, then draining and rinsing with cold water to prevent sticking. Set aside.
**Cook Chicken**: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Remove chicken from the marinade, reserving the remaining marinade. Add chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 4-6 minutes per side, until golden brown and cooked through. Remove cooked chicken from the skillet and set aside.
**Make Sauce**: Pour the reserved marinade into the same skillet. Add the chicken broth or water. Bring to a simmer over medium heat. In a small bowl, whisk the cornstarch with 1 tablespoon of cold water to create a slurry. Stir the slurry into the simmering sauce. Cook, stirring constantly, until the sauce thickens to a glossy consistency, about 1-2 minutes.
**Combine and Serve**: Return the cooked chicken to the skillet with the thickened sauce, tossing to coat evenly. Serve immediately over the prepared rice vermicelli noodles. Garnish generously with sliced green onions and optional red chilies.

Notes

For a spicier dish, include a pinch of red pepper flakes in the marinade or add more fresh chilies as a garnish.

Marinating the chicken for a longer duration, up to 4 hours, will enhance the lemongrass flavor significantly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Chicken breast can be used as an alternative, but chicken thighs tend to remain more tender and flavorful. Adjust cooking time accordingly.

Prep Time: 25 minutes (plus 30 minutes marinating)
Cook Time: 20 minutes

Nutrition

Calories: 450
Fat: 15g
Carbohydrates: 45g
Protein: 35g