Easy Vietnamese Lemongrass Chicken Stir-Fry Recipe

This easy Vietnamese lemongrass chicken stir-fry recipe delivers a fragrant, savory, and slightly sweet meal that's perfect for busy weeknights. Featuring tender chicken pieces caramelized with fresh lemongrass, garlic, and a touch of chili, it's a quick Vietnamese chicken recipe that you'll appreciate for its bold but accessible flavors.

Prep Time 10

Cook Time 10

Total Time 20

Servings 4

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.