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Vietnamese · Dinner

Lemongrass Chicken

Non-vegEasy

Diet: Non-veg · High-protein

Lemongrass Chicken is a Vietnamese dish. Use only tender lemongrass centres and mince finely.

Prep
20 min
Cook
20 min
Rest, soak, marinate or chill
60 min
Total
100 min
Servings
4
Difficulty
Easy
Cuisine
Vietnamese
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Lemongrass Chicken. Rice and salad are shown as side dishes.
Rice and salad are shown as side dishes. Representative photograph of Lemongrass Chicken. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Marinade

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Marinate · About 60 min

  1. Mix 650 g chicken thighs, boneless, 30 g lemongrass tender centres, minced, 20 ml fish sauce, 20 g sugar, 15 g garlic, grated, 20 ml neutral oil, cover and refrigerate 1 hour.

Cook · About 9 min

  1. Heat a heavy pan over medium heat. Cook chicken 7–9 minutes per side; check 74°C / 165°F.

    Check: The food must be hot through at 74°C / 165°F.

Finish · About 5 min

  1. Rest 5 minutes, slice and add 20 ml lime juice, 20 g coriander.

Tips

  • Use only tender lemongrass centres and mince finely.
  • Judge Lemongrass Chicken by the texture and doneness signs in its steps. Your pan and heat affect how long Lemongrass Chicken takes to cook.

Substitutions

  • Use chicken breast and begin temperature checks earlier.

Storage

  • Get perishable Lemongrass Chicken into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Lemongrass Chicken within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Lemongrass Chicken to 74°C / 165°F, stirring or turning it for even heating. When Lemongrass Chicken is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Lemongrass Chicken includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Lemongrass Chicken becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Lemongrass Chicken one day ahead. For Lemongrass Chicken, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lemongrass Chicken on the day of serving.

FAQ

What matters most when making Lemongrass Chicken?

Use only tender lemongrass centres and mince finely.

What can I substitute in Lemongrass Chicken?

Use chicken breast and begin temperature checks earlier.

Can I prepare Lemongrass Chicken ahead?

Prepare the measured ingredients for Lemongrass Chicken one day ahead. For Lemongrass Chicken, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lemongrass Chicken on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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