Description

If you’re looking for a quick dinner idea that’s bold, flavorful, and deeply satisfying, this Juicy Lemongrass Chicken Vietnamese Style recipe is calling your name. It’s a dish bursting with the aromatic brightness of lemongrass, the umami depth of fish sauce and soy sauce, and just enough sweetness and heat to make your taste buds dance. The chicken is caramelized, juicy, and coated in a sticky, savory glaze that clings to every bite. This easy recipe makes a perfect healthy snack, quick lunch, or stunning centerpiece for your next dinner party. Whether you’re after fresh food ideas or new breakfast ideas with a Vietnamese twist, this one’s an absolute crowd-pleaser.

Ingredients

1.5 lbs boneless, skinless chicken thighs
2 stalks lemongrass (tender part only, minced)
4 cloves garlic (minced)
2 shallots (minced)
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp brown sugar
1 red chili (sliced, optional)
2 tbsp neutral oil (for cooking)
Chopped green onions (for garnish)
Cucumber slices (for serving, optional)

Instructions

In a bowl, combine lemongrass, garlic, shallots, soy sauce, fish sauce, oyster sauce, brown sugar, and chili (if using).
Add chicken thighs to the marinade and mix well to coat. Cover and refrigerate for at least 1 hour or overnight.
Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 5–7 minutes per side, until browned and cooked through.
Remove chicken and set aside. Pour leftover marinade into the skillet and reduce for 2–3 minutes until glossy.
Return chicken to the pan, toss to coat in the sauce.
Garnish with green onions and serve hot with rice, noodles, or fresh cucumber.