Description
Vietnamese lemongrass chicken is a sticky, caramelized, fragrant stir-fry that hits every flavor note — sweet, salty, spicy, and deeply aromatic from fresh lemongrass. The chicken gets a dark, glossy coating from the caramel sauce that is addictive over steamed rice. It is a fifteen-minute dinner once the chicken is marinated.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 stalks lemongrass, tender inner core, minced
- 4 cloves garlic, minced
- 2 shallots, minced
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon freshly ground black pepper
- 1 Thai bird chile, minced
- 2 tablespoons vegetable oil
- 2 tablespoons sugar (for caramel)
- 1 tablespoon water
- 2 green onions, sliced
- Steamed jasmine rice
Instructions
- Toss the chicken with lemongrass, garlic, shallots, fish sauce, 2 tablespoons sugar, soy sauce, pepper, and chile. Marinate 30 minutes to overnight.
- Make a caramel: heat 2 tablespoons sugar and water in a wok over medium heat until it turns amber, about 3 minutes.
- Add the oil and marinated chicken immediately to the caramel. Stir-fry over high heat for 6 to 8 minutes until the chicken is cooked through and coated in a dark, glossy sauce.
- Garnish with green onions and serve over jasmine rice.
Notes
- The caramel step creates the signature dark, sticky coating. Work quickly once it turns amber — burnt caramel is bitter.
- Mincing the lemongrass very finely ensures it softens during cooking and does not leave tough, fibrous pieces.
- This pairs best with simple steamed rice — the sauce is so flavorful it does not need anything else.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 14
- Sodium: 780
- Fat: 16
- Carbohydrates: 18
- Protein: 34
- Cholesterol: 130