You know those nights? The ones where you’re staring into the fridge, the kids are humming a slightly too-insistent tune about dinner, and your brain feels like it’s run a marathon? Yeah, I live for those nights now, because I’ve got this lemongrass Chicken Recipe up my sleeve. It’s not just a meal; it’s like a little burst of sunshine, a flavor explosion that transports you straight to a bustling Asian market, even if you’re just in your own kitchen. It’s fragrant, it’s bright, and honestly, it’s so ridiculously easy that it feels like cheating. When people ask me for a go-to dish that’s impressive but doesn’t require hours of work, this lemongrass chicken is always my first thought. It’s got that perfect balance of savory, tangy, and subtly sweet that just sings. Forget complicated marinades that need days to work; this is all about vibrant, fresh flavors that come together in a flash. It’s become my ultimate weeknight warrior, and I’m so excited to share it with you.
What is lemongrass chicken?
So, what exactly is this magical lemongrass chicken I’m raving about? Think of it as a super-powered Chicken Stir-Fry or sauté, but with a distinctively bright, citrusy punch from fresh lemongrass. Lemongrass, if you haven’t cooked with it much, is a fragrant herb that looks a bit like a thick stalk of scallion and smells like a dreamy blend of lemon and ginger. It’s a staple in Southeast Asian cooking, and it brings this incredible aromatic quality that’s totally unique. In this recipe, we’re going to finely mince or pound that lemongrass, then sauté it with chicken, and often some other aromatics like garlic and chili, creating this intensely flavorful base. It’s not typically a “saucy” dish in the way some stir-fries are; instead, the flavor is really infused into the chicken itself, creating tender, juicy pieces that are bursting with that signature lemongrass zest. It’s essentially a shortcut to big, bold flavor without any fuss.
Why you’ll love this recipe?
What is the best lemongrass chicken recipe?flavor. Oh. My. Goodness. That zesty, fragrant kick from the lemongrass is just sublime. It’s bright, it’s refreshing, and it cuts through the richness of the chicken beautifully. It’s got this incredible aroma as it cooks that fills your kitchen and makes everyone instantly hungry – seriously, my kids know it’s dinner time the minute I start chopping the lemongrass. Then there’s the simplicity. I’ve tried countless lemongrass Chicken Recipes, and this one strikes the perfect balance between authentic flavor and doable weeknight cooking. You don’t need a million obscure ingredients or hours of marinating. Everything comes together so quickly, making it a lifesaver on those busy evenings when you’re short on time but still want something incredibly delicious. Plus, it’s surprisingly cost-efficientWhat are some good cheap chicken thighs to buy?versatility. This lemongrass chicken is amazing on its own, but it’s also fantastic served over fluffy jasmine rice, tossed with noodles, or even wrapped in lettuce cups for a lighter meal. It’s the kind of dish that feels special enough for guests but is humble and comforting enough for a Tuesday night. What I love most about this particular recipe is how the lemongrass really shines through without being overpowering. It’s that perfect harmony of fresh, bright, and savory that I haven’t been able to find anywhere else. It’s way better than any takeout I’ve ever had, and I say that with a lot of love for takeout!
How to Make Lemongrass Chicken
Quick Overview
The magic of this lemongrass chicken is its speed and simplicity. We’re talking about prepping your ingredients, doing a quick sauté of aromatics, cooking the chicken until it’s golden and tender, and then tossing it all together with a light, flavorful sauce. The key is getting that lemongrass finely minced so its flavor really infuses everything. You’ll find yourself whipping this up in under 30 minutes from start to finish, making it an absolute dream for any busy cook. It’s all about building layers of flavor quickly and efficiently.
Ingredients
For the Chicken:
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (I always opt for thighs because they stay so moist and tender, even if you accidentally overcook them a little. Breasts work too, but be a bit more careful with timing!)
2 tablespoons vegetable oil or other neutral oil (like canola or grapeseed)
3-4 stalks fresh lemongrass (the tender inner part only), finely minced or pounded into a paste
4 cloves garlic, minced
1 inch ginger, peeled and minced
1-2 Thai red chilies, minced (optional, adjust to your spice preference!)
1 tablespoon soy sauce
1 teaspoon fish sauce (optional, but it adds a wonderful depth of umami!)
1 teaspoon sugar (or honey/maple syrup)
1/4 cup chicken broth or water
Freshly ground Black Pepper to taste
For Garnishing (Optional but highly recommended!):
Fresh cilantro, chopped
Fresh mint, chopped
Toasted sesame seeds
Lime wedges
Step-by-Step Instructions
Step 1: Prepare the Lemongrass and Aromatics
This is where the magic starts! Take your fresh lemongrass stalks. Trim off the tough outer layers and the very top green part. You want to use the tender, pale lower part. I usually give it a good rinse, then thinly slice it and give it a few chops to get it really fine, or even better, use a mortar and pestle to pound it into a fragrant paste. The finer you mince or pound it, the more its beautiful flavor will infuse the dish. After that, mince your garlic, ginger, and chilies (if using). Set everything aside. Having your aromatics prepped makes the cooking process super smooth.
Step 2: Marinate (Briefly!) the Chicken
In a medium bowl, combine your bite-sized chicken thigh pieces. Add about half of the minced lemongrass, half of the minced garlic, and half of the minced ginger. Add the soy sauce, fish sauce (if using), sugar, and a good pinch of Black Pepper. Give it all a good toss to make sure every piece of chicken is coated. Let this marinate for at least 10-15 minutes while you heat up your pan. This quick marinade infuses the chicken with flavor right from the start.
Step 3: Sauté the Aromatics
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the remaining minced lemongrass, garlic, ginger, and chilies (if using). Stir-fry for about 30-60 seconds until fragrant. Be careful not to burn the garlic! You just want to release their aromas and lightly toast them.
Step 4: Cook the Chicken
Add the marinated chicken to the skillet in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of sear. Cook for about 3-4 minutes per side, until the chicken is golden brown and cooked through. You might need to do this in batches if you have a lot of chicken.
Step 5: Deglaze and Simmer
Once the chicken is cooked, pour in the chicken broth or water. Scrape the bottom of the pan with your spatula to loosen any delicious browned bits. Let the liquid simmer for a minute or two, allowing it to reduce slightly and create a light sauce that coats the chicken.
Step 6: Taste and Adjust
Give the chicken a taste. This is your chance to adjust the seasoning. Does it need a little more soy sauce for saltiness? A touch more sugar for sweetness? A squeeze of lime juice for extra zing? Add what you think it needs to make it perfect for your palate.
Step 7: Serve Immediately
Once the sauce has thickened slightly and the flavors are just right, remove the pan from the heat. Serve the lemongrass chicken immediately, garnished with fresh cilantro, mint, toasted sesame seeds, and lime wedges if desired. The fresh herbs add another layer of brightness that I absolutely adore.
Step 8: Slice & Serve
This dish is best served piping hot straight from the pan. The aromas are incredible, and the chicken is at its most tender. If you’ve cut your chicken into bite-sized pieces, it’s ready to go as is! For a slightly more elegant presentation, you can arrange the chicken beautifully on a platter and sprinkle the garnishes over the top. The bright colors of the herbs and lime wedges really make it pop.
What to Serve It With
This lemongrass chicken is incredibly versatile, and it’s a dream to pair with so many things! For a quick and satisfying breakfast (yes, breakfast!), I love serving a small portion over some fluffy scrambled eggs. The savory chicken with the bright lemongrass is surprisingly delicious first thing in the morning. And of course, a strong cup of coffee is a must. When it comes to brunch, this shines. Serve it alongside some sticky rice or coconut rice, maybe with a side of pickled radishes or cucumbers for a nice crunch. A light, crisp white wine or even a refreshing iced green tea would be perfect. As a light dessert, I often don’t serve anything sweet after this dish because the flavors are so vibrant and satisfying on their own. However, if you’re craving something after dinner, a light, tropical fruit salad with mango and pineapple would be lovely. For those cozy snack moments, or just a simple weeknight dinner, serving it over a bed of steamed jasmine rice is a classic for a reason. It’s comforting, filling, and allows the flavors of the chicken to really shine. My family also loves it stuffed into warm, soft bao buns for a little street-food vibe at home. It’s honestly good with anything that can soak up a bit of that delicious flavor!
Top Tips for Perfecting Your Lemongrass Chicken
I’ve made this lemongrass chicken more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. For the lemongrass prep, don’t be afraid to really get it as fine as you can. If you have a mortar and pestle, use it! Pounding it into a paste releases so much more of its aromatic oils than just mincing. It makes a world of difference. When it comes to mixing the chicken, don’t go overboard. A quick toss to coat is all you need. Overmixing can make the chicken tough. For the actual cooking, make sure your pan is nice and hot before you add the chicken. This helps it sear and get those lovely crispy edges. If you’re adding chilies, taste one first to gauge its heat level; you can always add more later if you want it spicier. I’ve learned the hard way that sometimes those little red gems pack a serious punch! For ingredient swaps, if you can’t find fish sauce, a touch more soy sauce will work, but you’ll lose a little of that complex savory note. If you’re out of fresh ginger, ginger powder can be a substitute, but use it sparingly as it’s more potent. A little goes a long way! For baking tips, well, this recipe is really a stovetop affair, but if you were to adapt it into a baked dish, I’d suggest a medium-high oven (around 400°F or 200°C) and not baking for too long, perhaps 20-25 minutes, to keep the chicken moist. And finally, for glaze variations, while this recipe doesn’t have a heavy glaze, I love adding a tablespoon of honey or a drizzle of sriracha to the pan at the very end for a little extra sweetness or heat that clings to the chicken. Experimenting with different herbs for garnish, like Thai basil if you can find it, is also a game-changer!
Storing and Reheating Tips
This lemongrass chicken is so good, you’ll probably want to make extra! Thankfully, it stores and reheats beautifully. If you’re keeping it at room temperature, it’s best to serve and eat it within two hours. After that, it’s safer to refrigerate it. For refrigerator storage, let the chicken cool completely before transferring it to an airtight container. It will stay fresh and delicious in the fridge for up to 3-4 days. When you’re ready to reheat, the stovetop is my absolute favorite method. Just toss the cold chicken back into a skillet over medium heat with a splash of water or broth, and stir until it’s heated through. This helps to bring back some of that moisture and flavor. You can also reheat it in the microwave, but be sure to cover it to prevent it from drying out, and heat in short intervals, stirring in between. For freezer instructions, this dish freezes surprisingly well! Let it cool completely, then portion it into freezer-safe bags or containers. Pack it tightly to prevent freezer burn. It can be stored in the freezer for up to 2-3 months. To thaw, transfer it to the refrigerator overnight and then reheat as per the stovetop or microwave instructions. It’s a fantastic make-ahead meal for those super busy weeks!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to lemongrass chicken recipe! It’s the kind of dish that makes you feel like a kitchen wizard, even when you’re barely making dinner on time. The vibrant, zesty flavors of the lemongrass, combined with the tender chicken, are just incredibly satisfying. It’s proof that you don’t need complicated steps or fancy ingredients to create something truly delicious that everyone will love. If you’re a fan of bright, aromatic flavors and quick, easy meals, I really hope you’ll give this a try. It’s become a staple in my rotation, and I’m betting it will in yours too! For those of you who love exploring Asian-inspired flavors, you might also enjoy my quick Chicken Satay Skewers or my simple Garlic Ginger Noodles. Happy cooking, and please, let me know in the comments how yours turns out! I’d love to hear your own little twists or how your family enjoyed it!
lemongrass chicken
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 1 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 jalapeño ribs and seeds removed, minced (optional)
- 1 1-inch knob ginger grated or minced
- 2 tablespoons lemongrass or lemongrass paste
- 1 tablespoon brown sugar
- 14 ounces unsweetened coconut cream not coconut milk or sweetened cream of coconut
- 1 lime juice and zest
- 0.5 bunch cilantro chopped
- 0.5 bunch basil chopped
Serving
- 2 cups jasmine rice
- 2 cups zucchini sliced or broccoli or green salad
Instructions
Preparation Steps
- Heat the oil in a large skillet over medium high heat. Add the chicken thighs, sprinkle with paprika, garlic powder, onion powder, salt, and pepper. Cook for 8-10 minutes until cooked through. Remove from pan and let cool slightly, then shred into bite-sized pieces.
- In the same pan, add the minced garlic, jalapeño, and ginger. Sauté for 1-2 minutes until fragrant. Add the lemongrass and brown sugar; stir to combine.
- Add the coconut cream and bring to a low, gentle simmer. Stir in the lime zest, lime juice, and salt to taste.
- Return the shredded chicken to the pan. Stir to coat in the sauce and heat through. Mix in fresh cilantro or basil just before serving.
- In the meantime, cook the jasmine rice according to package instructions. Sauté the zucchini with a pinch of salt in a separate pan until tender-crisp, about 5 minutes.
- Serve the lemongrass chicken over rice alongside the zucchini or your choice of vegetables. Garnish with extra herbs if desired. Enjoy warm!
