Everyday Kitchen

Vietnamese · Dinner

Lemongrass Chicken

Draft recipe — not kitchen-tested
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. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use chicken breast and begin temperature checks earlier.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Lemongrass Chicken one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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