Y’all… this lemongrass chicken means everything to me. I grew up on this dish. My Vietnamese mom used to make it all the time, and honestly, we’d be hovering around the stove waiting for it to be done.
The smell of lemongrass and fish sauce just filled the whole house, it still does when I make it now. This was always my favorite, hands down. I’ve probably made it a hundred times since I moved out, and every time it just hits right.
My mom even tried my version and gave me the nod, which meant the world. I’ve been cooking it for friends, for family, and now I’m sharing it with you. It’s simple, it’s full of flavor, and it brings me so much comfort. I know you’ll love it just as much.
Ingredients You’ll Need
- Chicken breast or thigh: Either works great. Chicken breast is lean and cooks fast, while thighs give you a bit more flavor and stay juicy. Go with what you have.
- Lemongrass: This is the heart of the dish. It gives that fresh, citrusy aroma that makes the whole thing taste (and smell) amazing.
- Fish sauce: Salty, funky, and full of umami. This is what brings that deep, savory flavor that ties everything together.
- Garlic: Adds a nice little kick and blends perfectly with the lemongrass and fish sauce. Always a must.
- Bell peppers or sweet peppers: They bring a pop of color and a little sweetness that balances out the savory notes. Use whatever you’ve got on hand.
- Chili oil (optional): If you want a little heat, this adds the perfect spicy touch. Totally optional but so good if you like a kick.
Step-by-Step to Make This Lemongrass Chicken Stir-Fry
Step 1: Prep everything
- Slice chicken (not too thin), season with salt and pepper, and set aside.
- Cut bell peppers into long strips, slice green onions, and mince the garlic.
- In a small bowl, mix oyster sauce, fish sauce, sugar, water, chili oil (optional), and cornstarch until smooth.
Step 2: Cook it up
- Heat oil in a pan. Add chopped lemongrass and garlic, stir until fragrant. Add the chicken and cook until golden on both sides.
- Pour in most of the sauce and stir for 1–2 minutes. Add bell peppers and green onions, then the rest of the sauce. Stir for one more minute, then turn off the heat.
Step 3: Time to serve
- Serve it hot with white rice and fresh cucumber or tomato slices on the side.
- Super easy, full of flavor, and just hits every time.
How to Store Leftovers
This lemongrass chicken holds up really well as leftovers—honestly, the flavors get even better the next day.
- Fridge:
Let the chicken cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days. When reheating, just pop it in a pan over medium heat or microwave it until hot. Add a splash of water if the sauce thickens too much. - Freezer:
You can freeze it too! Once it’s cooled, pack it into a freezer-safe container or zip-top bag. It’ll keep well for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge, then reheat it gently on the stove. - Pro tip:
If you’re planning to freeze it, leave out the bell peppers and green onions; they get a little soft and soggy after freezing. Just add fresh ones when you reheat if you want that crunch back.
FAQs about Lemongrass Chicken Stir-Fry
Can I use frozen chicken?
Yes, just make sure it’s fully thawed before slicing and cooking. Pat it dry with paper towels to avoid extra moisture in the pan.
Where can I find lemongrass?
You can usually find fresh lemongrass in the produce section at Asian grocery stores or large supermarkets. If not, frozen lemongrass or lemongrass paste works too, just adjust the amount to taste.
Can I substitute fish sauce?
Fish sauce adds a very unique, deep flavor that’s hard to replace. But if you really need a substitute, try soy sauce with a splash of lime juice. It won’t taste the same, but it’ll still be good.
Is this dish spicy?
Not unless you add the chili oil. It’s totally optional. You can leave it out if you’re sensitive to spice or serving kids.
What’s the best way to reheat it?
For the best texture and flavor, reheat it in a skillet over medium heat. Add a splash of water to loosen the sauce if it thickened in the fridge. Microwave works too, just cover it to keep it moist.
Lemongrass Chicken Stir-Fry
Description
This lemongrass chicken is my go-to weeknight meal. It's full of bold flavors from lemongrass, fish sauce, and garlic, and it comes together in just about 20 minutes.
Ingredients
For the Chicken:
For the Sauce:
Instructions
-
Prep everything
- Slice chicken breast (or thigh) into medium-thick pieces. Season with salt and pepper, then set aside.
- Cut bell peppers into long strips. Slice green onions and mince garlic into small pieces.
- In a small bowl, mix together oyster sauce, fish sauce, sugar, water, chili oil (optional), and cornstarch. Stir until smooth and set aside.
-
Cook the chicken and veggies
- Heat oil in a pan over medium-high heat. Add chopped lemongrass and garlic, and stir until fragrant.
- Add the chicken and cook until golden on both sides. Pour in a bit more than half the sauce and stir for 1–2 minutes.
- Add bell peppers and green onions, then pour in the rest of the sauce. Stir for another minute, then turn off the heat.
-
Serve and enjoy
- Serve hot with white rice and fresh cucumber or tomato slices on the side.
- Enjoy while it’s warm and flavorful.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2.5g13%
- Cholesterol 90mg30%
- Sodium 950mg40%
- Potassium 550mg16%
- Total Carbohydrate 10g4%
- Dietary Fiber 1g4%
- Sugars 4g
- Protein 38g76%
- Vitamin A 750 IU
- Vitamin C 45 mg
- Calcium 20 mg
- Iron 1.2 mg
- Vitamin D 10 IU
- Vitamin E 1.5 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you're using fresh lemongrass, make sure to trim off the dry outer layers and only use the tender part of the stalk. Chop it really fine or blend it up so it mixes well into the dish.
This recipe also works great with boneless chicken thighs if you want something extra juicy.
