Vietnamese Lemongrass Chicken is simple to make at home in just 15 minutes! Fragrant lemongrass and tangy lime juice coat the chicken with a delicious glaze that’s perfect served with a side of rice.
I’m also infatuated with toasted rice powder. What parmesan cheese does for pasta, toasted rice powder does for Asian food. It’s nutty, creamy, and, also, a bit crunchy. I can’t get enough of it. So naturally, I’m topping this Vietnamese lemongrass chicken with it.
To make the toasted rice powder, just add some white rice to a small skillet over medium-high heat and let it get nice and golden brown. Then, using a mortar and pestle (or a clean coffee grinder) grind it up into a coarse powder. I like to make it about the texture of coarse coffee grounds.
When the lemongrass chicken is finished cooking, we’ll sprinkle a bit of this on top for a yummy crunch. I’m obsessed with the added bit of texture it adds, and I think you will be too!
Now, let’s get to the meat of this dish (no pun intended). Chopped up chicken is marinated in a deliciously yummy mixture of jalapenos, fish sauce, brown sugar and lemongrass. It’s tangy, spicy and has that perfect combination of sweet and sour. I like to leave my chicken to marinade in the fridge overnight, to really let it soak up all those amazing flavors. However, if you’re short on time, you can let it sit for as little as four hours.
Once the marinating process is complete, this dish comes together quick. Really quick. You’ll be eating in about 15 minutes, which makes this lemongrass chicken perfect for hectic weeknight dinners!
Just pop the marinated chicken into a hot skillet and let it get nice and golden. We’ll add in some sliced onions and more jalapenos during this cooking stage too. A little bit of time with the lid on ensures that the chicken cooks fully throughout, and then to get that sauce to perfectly coat all those bits of chicken, we’ll cook finish it off with the lid off for a few minutes, to be sure that the sauce condenses a bit.
I just love all those flavors in the sauce, especially once they’ve had a chance to cook down a bit. The flavors become a bit more pronounced and the umami quality of the sauce can’t be beat.
I hope you love this lemongrass chicken as much as I do! I’d love to hear your thoughts in the comments below.
Quick & Easy Chicken Recipes:
- Chicken Gyro Bowls with Quinoa
- Chicken Marsala with Mustard & Mascarpone
- 30 Minute Easy Chicken Piccata
- 20-Minute Sesame Chicken Noodle Bowls
Wine Pairings for Vietnamese Lemongrass Chicken:
- An unoaked Chardonnay or Pinot Gris aged in steel barrels will enhance the lemongrass, cilantro, and spicy flavors that permeate this dish.
If you loved this Vietnamese Lemongrass Chicken I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Lemongrass Chicken Recipe
Vietnamese Lemongrass Chicken
- 1 1/2 pounds boneless, skinless chicken breasts (cut into 1-inch pieces )
- 2 lemongrass stalks (tough outer layers removed, minced, divided)
- 2 1/2 Tablespoons brown sugar
- 2 Tablespoons fish sauce
- 2 jalapenos (seeded and minced, divided)
- 4 cloves garlic (finely minced)
- 1 Tablespoon vegetable oil
- 1 onion (thinly sliced)
- 1/2 cup chicken stock
- 1 lime (juiced )
- 2 Tablespoons chopped cilantro (for serving)
- 1/4 cup rice (plus additional for serving)
- Lime wedges (for serving)
- Put half of the lemongrass into a bowl with the fish sauce, sugar, half of the jalapenos, garlic, and chicken. Toss to combine and let marinate in the refrigerator for at least 4 hours (preferably overnight).
- Heat the oil in a large skillet or a wok over medium-high heat. Add the chicken and cook, until browned. Add the reserved jalapenos, lemongrass and onion. Cook until the onion is softened. Pour in the stock, reduce the heat to low, cover and cook, about 5 minutes, until the chicken is cooked through. Add lime juice.
- Meanwhile, toast the rice in a small skillet over medium-high heat, until golden brown. Remove from heat. Using a mortar & pestle grind the rice into a coarse powder. Alternatively, you can use a clean coffee grinder for this. Set aside.
- Remove the lid, increase the heat, and continue to cook until the liquid is thickened. Sprinkle with toasted rice powder and cilantro and serve with rice and lime wedges on the side.
Note: I had several reviewers stating that they felt there was too much fish sauce in the original recipe. While I didn’t feel that way, I have updated the recipe and halved the amount of fish sauce. Rather than using 1/4 cup in the original recipe, I’ve updated the recipe to use only 2 Tablespoons of fish sauce.