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vietnamese lemongrass chicken copycat recipe

Vietnamese Lemongrass Chicken

Before diving into the juicy details of Vietnamese lemongrass chicken, let’s talk about what you can serve alongside this dish. After all, a wonderful meal is not only about the main attraction but also about how well it harmonizes with its companions.
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Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Vietnamese
Keyword: Vietnamese Lemongrass Chicken
Servings: 8
Calories: 300kcal

Equipment

  • skillet
  • bowl

Ingredients

  • 2 pounds boneless chicken breasts or thighs diced into 1-inch pieces
  • 2 tablespoons avocado oil or another light, neutral oil
  • 4 small garlic cloves minced
  • 1 teaspoon freshly grated ginger for a warm, zesty kick
  • 2 stalks fresh lemongrass tender white parts only, roughly chopped
  • 1 medium shallot peeled and halved (or ½ of a small red onion)
  • ¼ cup freshly squeezed lime juice plus extra lime wedges for garnish
  • 3 tablespoons premium fish sauce
  • 1 tablespoon reduced-sodium soy sauce or tamari for gluten-free option
  • 2 tablespoons pure maple syrup or packed brown sugar
  • ½ teaspoon crushed red pepper flakes for gentle heat, optional

Instructions

Step 1: Prepare the Marinade

  • Start by creating an aromatic marinade. In a large bowl, whisk together the lime juice, fish sauce, soy sauce, maple syrup, minced garlic, ginger, chopped lemongrass, and crushed red pepper flakes. This mixture should sing with bright flavors!

Step 2: Marinate the Chicken

  • Add the diced chicken to the bowl. Give it a gentle toss, ensuring every piece is coated with the marinade. Cover the bowl and let it sit for at least 15 minutes. For optimal flavor, consider marinating for a few hours or overnight in the refrigerator.

Step 3: Heat the Oil

  • In a large skillet or wok, heat the avocado oil over medium-high heat. The oil is ready when it shimmers and flows easily around the pan.

Step 4: Cook the Chicken

  • Add the marinated chicken, ensuring it’s spread out in the pan without crowding. Cook for about 5-7 minutes, stirring frequently, until the chicken is golden and cooked through. If you have a meat thermometer, chicken should reach 165°F.

Step 5: Add Shallots

  • Once the chicken is cooked, toss the halved shallots into the pan. Sauté for an additional 2-3 minutes until they soften and become fragrant.

Step 6: Serve with Garnishes

  • Remove the skillet from heat. Plate the chicken, garnishing it with lime wedges and fresh herbs if desired. The bright green from herbs will elevate presentation and flavor.

Notes

  • Use Fresh Ingredients: Fresh lemongrass and ginger truly enhance the flavor. Dried versions won't deliver the same vibrancy.
  • Adjust the Heat: If you prefer a milder dish, reduce the amount of red pepper flakes or omit them entirely.
  • Meal Prep Friendly: This dish is perfect for meal prepping. Consider doubling the recipe for leftovers throughout the week.
  • Add Vegetables: Feel free to add bell peppers, snap peas, or broccoli during cooking for extra nutrition and color.
  • Serve Cold: Leftover lemongrass chicken tastes incredible cold and can be added to salads or rice bowls the next day.

Nutrition

Calories: 300kcal | Carbohydrates: 10g | Protein: 30g | Fiber: 1g | Sugar: 5g
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