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Cooked lemongrass chicken bites with golden edges and fresh herbs.

Vietnamese-Style Lemongrass Chicken

Julia
This quick and easy Vietnamese-style lemongrass chicken is healthy, flavorful, and perfect for stir fry, salads, or rice bowls. A simple marinade with bold flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Main Course
Servings 3 servings
Calories 367 kcal

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EQUIPMENT

INGREDIENTS
  

  • 1.1 pounds boneless, skinless chicken thighs or breasts
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons finely chopped fresh lemongrass
  • 2 garlic cloves, grated or finely minced
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • 1 tablespoon cooking oil

INSTRUCTIONS
 

  • Cut the chicken into bite-sized pieces or small strips, about ¾ inch (2 cm), so it cooks quickly and evenly.
    1.1 pounds boneless
  • In a large bowl, whisk together the soy sauce, fish sauce, finely chopped lemongrass, garlic, honey, and lime juice until combined.
    2 tablespoons soy sauce, 1 tablespoon fish sauce, 2 tablespoons finely chopped fresh lemongrass, 2 garlic cloves, 1 tablespoon honey, 1 tablespoon fresh lime juice
  • Add the chicken and toss until well coated. Cover and refrigerate for at least 30 minutes, or overnight for the best flavor.
  • Heat a large skillet over medium heat and add the cooking oil. Arrange the marinated chicken in a single layer and let it sear undisturbed for about 2 minutes to build color.
    1 tablespoon cooking oil
  • Stir occasionally and cook for a total of 7 to 9 minutes, until the chicken is golden and cooked through.
  • Serve hot with rice, over vermicelli noodles, or in wraps with fresh herbs and vegetables.

NOTES

Grilling Instructions 

  1. Marinate the chicken
    After mixing the marinade, add the chicken and toss until well coated. Cover and refrigerate for at least 30 minutes (up to 8 hours for more flavor).
  2. Preheat the grill
    Preheat a gas or charcoal grill to medium-high heat (about 400–425°F). Lightly oil the grates to prevent sticking.
  3. Prepare the chicken
    Remove the chicken from the marinade and let any excess drip off. Discard leftover marinade.
  4. Grill the chicken
    Place the chicken pieces directly on the grill grates. Grill for 4–5 minutes per side, turning once, until nicely charred and cooked through.
  5. Check doneness
    The chicken is ready when the internal temperature reaches 165°F and the edges are lightly caramelized.
  6. Rest and serve
    Remove from the grill and let rest for 2–3 minutes. Finish with a squeeze of fresh lime before serving.

Grilling Tips

  • Use skewers if the pieces are small to prevent them from falling through the grates.
  • Don’t overcrowd the grill—this helps the chicken char instead of steaming.
  • Watch closely toward the end; the honey can caramelize quickly over high heat.
  • If flare-ups happen, move the chicken to indirect heat to finish cooking.

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NUTRITION

Calories: 367kcalCarbohydrates: 9gProtein: 33gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 98mgSodium: 1250mgPotassium: 678mgFiber: 0.2gSugar: 6gVitamin A: 4IUVitamin C: 2mgCalcium: 25mgIron: 4mg

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