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Aromatic Vietnamese Lemongrass Chicken


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  • 4 lemongrass stalks, tough outer layers removed, chopped
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • 1/4 cup fresh lime juice
  • 2 teaspoons fish sauce
  • 2 teaspoons light brown sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 4 6-ounce skinless, boneless chicken breasts, pounded to 1/2-inch thickness
  • Kosher salt, freshly ground pepper
  • 2 tablespoons vegetable oil
  • Lime wedges (for serving)


Adapted from


Step 1

1. Put lemongrass, shallot, garlic, lime juice, fish sauce, brown sugar, and red pepper flakes in a food processor and process to a fine paste.

2. Season chicken with salt and pepper and place in a Ziploc bag.

3. Add lemongrass mixture; chill at least 2 hours.

4. Heat oil in a large skillet over medium-high.

5. Remove chicken from marinade, scrape off excess, and cook until golden brown, 6–8 minutes; turn and cook until cooked through, about 2 minutes longer.

6. Serve chicken with lime wedges.

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