Sticky Vietnamese Lemongrass Chicken (Quick Weeknight Favorite)

You know that weeknight when you crave something bright, a little sticky, and not boring? That’s where Vietnamese Lemongrass Chicken steps in like a flavor superhero. I stumbled onto this recipe after craving something tangy and fragrant but lazy about complicated prep — turns out, lemongrass does all the heavy lifting. Want a simple, fragrant, restaurant-style meal at home? I’ve got you.

If you love bold chicken flavors, you might also enjoy my spin on the best chicken shawarma recipe for another easy weeknight win. Curious? Good — you’ll want options.

Why You’ll Love This Recipe

• Fast weeknight dinner: You marinate, sear, and eat — no eight-hour drama.
• Big flavor, little fuss: Lemongrass, garlic, ginger, and fish sauce pack a punch with minimal ingredients.
• Versatile: Serve over rice, in wraps, or on a salad — this chicken plays nice with everything.
• Crowd-pleaser: The sweet-savory glaze wins most palates, even the picky ones.
• Make-ahead friendly: Marinate for max flavor and reheat without losing much texture.

Ingredients You’ll Need

• 4 boneless, skinless chicken thighs (or breasts)
• 2 stalks lemongrass, finely chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 tablespoon honey or brown sugar
• 1 tablespoon vegetable oil (plus more for cooking)
• 1 tablespoon lime juice
• 1 teaspoon chili flakes (optional for spice)
• Fresh cilantro for garnish
• 1 tablespoon toasted sesame seeds (optional)
• Salt and pepper to taste

Yep, that’s it. Fresh lemongrass makes the whole dish pop, so don’t skip it if you can help it. FYI, dried lemongrass works in a pinch but won’t taste as bright.

How to Make (Step-by-Step)

STEP 1 — Marinate the Chicken:

Combine lemongrass, garlic, ginger, fish sauce, soy sauce, honey, vegetable oil, lime juice, and chili flakes in a bowl. Whisk until the honey dissolves and everything looks like it means business. Toss the chicken into the marinade and rub it all over so every piece gets coated.

Cover the bowl and refrigerate for at least 30 minutes. If you plan ahead, marinate for 2–4 hours for deeper flavor. Don’t freak out if you forget; even 30 minutes helps a lot.

STEP 2 — Cook the Chicken:

Heat a skillet over medium-high heat and add a little vegetable oil. Sear the chicken, allowing it to caramelize and develop those lovely browned bits. Cook thighs for about 4–5 minutes per side, breasts for 3–4 minutes per side, depending on thickness.

If the pan looks dry, add a splash of marinade during cooking to create a sticky glaze. Check doneness with a meat thermometer — I aim for 165°F (74°C). If you don’t have a thermometer, cut into the thickest part and make sure the juices run clear.

STEP 3 — Garnish and Serve:

Transfer the chicken to a cutting board and let it rest for a couple of minutes. Slice it against the grain; piling thin slices over rice or inside warm tortillas works like a dream. Finish with fresh cilantro and toasted sesame seeds for that final pop.

Serve with lime wedges on the side for extra brightness. Want crunch? Throw on some thinly sliced cucumber or pickled carrots.

Pro Tips for the Best Results

• Use fresh lemongrass for the brightest flavor. Peel tough outer layers and finely chop the white bulb.
• Don’t overcrowd the pan. Cook in batches if needed to keep that delicious sear.
• Adjust sweetness and saltiness to taste — add more honey for glaze, more fish sauce for umami.
• Make extra sauce by reserving a small amount of marinade before adding raw chicken; simmer it down to avoid contamination.
• Rest the meat for juicier slices — impatience makes dry chicken, sadly.
• Broil briefly if you want extra char; watch it closely or it will go from perfect to crispy-edged in 30 seconds.

Fun Variations & Topping Ideas

Variations:

• Grilled Lemongrass Chicken: Throw the marinated chicken on a hot grill for smoky char.
• Baked Version: Bake at 425°F (220°C) for 20–25 minutes and finish under the broiler for crisp edges.
• Vegetarian Twist: Swap chicken for firm tofu, press it, and marinate the same way — tasty, I swear.

Toppings:

• Pickled carrots and daikon for tang and crunch.
• Sliced scallions and crushed peanuts for texture and flavor contrast.
• Quick chili-lime mayo (mayo + lime + Sriracha) if you want creamy heat.
• A sprinkle of sesame seeds and cilantro for the classic finish.

If you like turning flavorful proteins into salads, try my take on Chinese-inspired chicken salad for another fresh dinner idea that uses similar techniques.

Storing and Reheating

• Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days.
• Freeze cooked chicken in freezer bags for up to 2 months; thaw in the fridge overnight before reheating.
• Reheat gently in a skillet over medium-low heat with a splash of water or stock to regain moisture.
• Microwave on medium power in short bursts, flipping halfway, to avoid rubbery chicken — microwaves love to ruin textures, so watch closely.

Leftover ideas

• Rice bowls: Heat slices, spoon over steamed jasmine rice, add pickles and herbs.
• Tacos or banh mi: Toss with quick pickles, sliced cucumber, and a drizzle of chili mayo.
• Salad topper: Cool slices and toss over mixed greens with a lime-vinaigrette.
• Stir-fry: Chop and add to veggie stir-fry for a fast, flavor-packed dinner.

Who knew leftovers could feel this glamorous?

Frequently Asked Questions (FAQ)

How long should I marinate lemongrass chicken?

I usually marinate for 30 minutes to 4 hours. Marinating longer increases flavor but can change the texture slightly if you use lime juice for too long. If you plan to marinate overnight, reduce the lime juice a bit.

Can I use chicken breasts instead of thighs?

Absolutely. Chicken breasts cook faster and stay leaner. I prefer thighs for juiciness, but breasts make the dish lighter and still quite tasty.

What if I can’t find lemongrass?

You can sub 1 tablespoon lemongrass paste or finely grated lemon zest plus a teaspoon of lime zest. The result won’t match fresh lemongrass, but it will still taste great. FYI, frozen lemongrass works in a pinch.

Is fish sauce necessary?

I recommend fish sauce for authentic umami, but you can replace it with 2 tablespoons soy sauce plus a splash of Worcestershire if you must. IMO, it won’t be exactly the same, but it will still satisfy.

Can I make the sauce vegetarian?

Yes. Replace fish sauce with soy sauce or tamari and swap honey for maple syrup to keep it vegan-friendly.

Conclusion

This Vietnamese Lemongrass Chicken hits all the marks: quick, flavorful, and flexible. You get sticky-sweet glaze, bright citrus notes, and fragrant lemongrass without a lot of fuss. Try it on rice, in a banh mi, or over a crisp salad — you won’t regret it. If you cook it, come back and tell me how it went — I love reading your tweaks and hacks. Drop a comment and leave a rating if this saved your weeknight dinner routine.