Easy Vietnamese Lemongrass Chicken Stir-Fry Recipe
Easy Vietnamese Lemongrass Chicken Stir-Fry Recipe
Ingredients
- 1 pound 450 g boneless, skinless chicken thighs, thinly sliced
- 2 stalks lemongrass tender white part finely minced (about 2 tablespoons)
- 3 cloves garlic minced
- 1 small red chili deseeded and finely chopped (optional)
- 2 tablespoons 30 ml vegetable oil
- 1 tablespoon 15 ml fish sauce
- 1 tablespoon 15 ml soy sauce
- 1 tablespoon 12 g brown sugar
- 1/4 cup 15 g fresh cilantro leaves, chopped, for garnish
- 1/4 cup 15 g green onions, sliced thin, for garnish
Instructions
- Pat the chicken slices dry with paper towels to help them brown well.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until hot but not smoking.
- Add the minced lemongrass, garlic, and optional chili to the pan. Stir-fry for about 30 seconds until fragrant, taking care not to burn the garlic.
- Add the chicken to the pan in a single layer. Allow it to cook without stirring for 2 minutes to develop a slight caramelization.
- Stir-fry the chicken, tossing and turning gently, until it is cooked through and lightly browned, about 5–6 minutes total.
- In a small bowl, mix the fish sauce, soy sauce, and brown sugar until the sugar dissolves.
- Pour the sauce over the chicken and stir to coat evenly. Cook for an additional minute until the sauce slightly thickens.
- Remove from heat, garnish with chopped cilantro and green onions.
- Serve immediately with steamed rice or your favorite side.
Looking for a quick and flavorful weeknight dinner? This easy Vietnamese lemongrass chicken stir-fry recipe brings bold, aromatic flavors to your table with minimal effort. The combination of fragrant lemongrass, garlic, and a hint of sweetness makes for a vibrant dish that’s beginner-friendly and perfect for busy families.
You’ll love how this recipe balances savory and fresh notes, offering a taste of traditional Vietnamese cuisine without complicated steps. The tender chicken cooks quickly, making this an ideal easy Asian chicken dinner that fits perfectly into a busy schedule.
Expert Tips and Variations
- Choosing Your Chicken: Boneless, skinless chicken thighs are recommended for juiciness and flavor, but chicken breasts work fine too.
- Lemongrass Preparation: Use only the tender white part of the lemongrass stalk and mince finely to distribute the flavor evenly.
- Adjusting Spice: Include fresh or dried chilies according to your heat preference; omit for a milder dish.
- Vegetarian Option: Replace chicken with firm tofu and use soy sauce instead of fish sauce.
Storage and Reheating
Store leftovers in a sealed container in the refrigerator for up to two days. When reheating, warm gently on the stovetop or in the microwave to keep the chicken tender. Avoid overcooking when reheating to prevent dryness.
Food Safety Advice
Always cook chicken thoroughly to an internal temperature of 165°F (74°C). Practice good hygiene by washing your hands, utensils, and surfaces after handling raw poultry to prevent cross-contamination.
Frequently Asked Questions
- Can I make this recipe spicier?
- Yes, increase the chili quantity or add fresh sliced chilies for more heat.
- Can I prepare this dish ahead of time?
- Preparing ingredients ahead is fine, but cooking fresh is advised for best flavor and texture.
- What can I serve with Vietnamese lemongrass chicken?
- This stir-fry pairs wonderfully with jasmine rice, vermicelli noodles, or a side of stir-fried vegetables.
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