This Vietnamese lemongrass chicken is one of my go-to stir-fry dishes that is super tasty and so easy to make. It takes less than thirty minutes to put together making it perfect for a weeknight dinner that will leave you feeling satisfied. Not to mention, it makes great leftovers for lunch — hello meal prep, that is if there are any leftovers!

Did you know that lemongrass is a common ingredient used in Vietnamese dishes? This is a very popular dish over in Vietnam, and one of my personal favorite asian stir-fry’s all together. The finely minced lemongrass adds fragrance, texture, and flavor to the dish that makes it come together beautifully. We have a little fresh lemongrass growing in a pot on the deck, but you can find it at Whole Foods in the produce section or with the herbs. Lemongrass also freezes well, so it’s something I try to have on hand just in case.

This stir-fry goes pairs well with steamed jasmine rice, a side of greens, and even kimchi for some probiotics to support gut health.

Anyways, “what’s for dinner?” has been the infamous question during the pandemic — I don’t know why it’s been feeling like a dreadful decision to be made when we are lucky to have access to food during this time. That said, I like to have a few go-to meals on the rotation that are simple yet satisfying, and don’t require much time in the kitchen, and this is one of them.

So this dish was dinner the other night after coming home from yoga (yay to some indoor classes being offered locally) ravished and clearly in the need for a solid and satisfying meal — so rest assured you will not be disappointed!

Ingredients:

• 2 tablespoons fish sauce

• 2 tablespoons chicken stock

• pinch of sugar (I used organic coconut palm sugar)

• 1/4 cup avocado oil (or high heat oil)

• 1 pound skinless, boneless chicken (thigh or mix of thigh and breast)

• 1 cup red onion, sliced thinly

• 2 teaspoons garlic, finely chopped

• 1/4 cup lemongrass, finely minced

• 1 red or green jalepeno chili, gemmed and thinly sliced into diagonal rings

• 2 tablespoons rice wine

• 1 tablespoon roasted chili paste

• 2 scallions, trimmed and cut into 1-inch pieces

• 1 tablespoon finely chopped roasted peanuts for garnish (optional)

Instructions:

1. In a small bowl, combine fish sauce, stock or water, and sugar mixing together until the sugar has dissolved. Set aside. Meanwhile heat a wok or pan over high heat until hot — it should be hot enough that when you flick water onto the surface the water evaporates. Add the oil and heat until shimmering. Add the chicken and cook for about 3-5 minutes until lightly browned on both sides.

2. Remove all but 3 tablespoons of the oil and return the medium-high heat. Add the onions and cook through for about 2-3 minutes until softened. Add the garlic, lemongrass, and chili and cook for another minute. Add the wine and deglaze the pan.

3. Add the fish sauce mixture, chili paste, and scallions to the pan and cook for about another minute or so until the chicken is cooked through and the scallions have lightly softened.

4. Transfer to a dish, garnish with peanuts, and serve immediately.

*This recipe is adapted from Charles Phan’s recipe from Vietnamese Home Cooking. I HIGHLY recommend this book if you love authentic Vietnamese food.

Did you try this recipe and enjoy it? Be sure to share it on instagram and tag me @saraannhubbard!