Here’s a quick and easy recipe for Lemongrass Chicken that comes together in under 30 minutes, a flavorful Vietnamese- inspired dinner perfect for busy weeknights. Video. (Vegan-adaptable).

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Here's a quick and easy recipe for Lemongrass Chicken that comes together in under 20 minutes, a flavorful Vietnamese- inspired dinner, perfect for busy weeknights.

Here’s a quick, flavorful Vietnamese-inspired dinner that we’ve enjoyed lately- Lemongrass Chicken! Serve this easy stir-fry over rice, rice noodles or even cauliflower rice for a low-carb version. Make this with ground chicken for the fastest preparation (or sub-ground turkey, ground beef, or lamb for that matter) or use chicken breast or plant-based meat (even crumbled tofu works!) chopping it up finely. Add seasonal veggies, like bell pepper, matchstick carrots, mushrooms, zucchini, snow peas, bok choy, or even a handful of greens. Here I’ve added bell pepper and bok choy.

Lemongrass Chicken | 45-sec Video

Ingredients in Lemongrass Chicken

ingredients in lemongrass chicken

Ingredient Notes:

  • Protein: Ground chicken, or chicken breast chopped up finely. Or sub ground beef or ground turkey or ground lamb. A plant-based “meat” would also work here, or even firm tofu, crumbled.
  • Lemongrass: Use fresh lemongrass, lemongrass paste or frozen chopped lemongrass (especially handy and available at most Asian Grocery stores).
  • Shallots: Shallots are more flavorful than onion here, so opt for them if possible.
  • Seasonings: Fish sauce, lime juice, and 5-spice really make this dish, so don’t leave them out.

*See the recipe card below for detailed ingredients and measurements.

How to make Lemongrass CHicken

prepped ingredients for lemongrass chicken

Prep the ingredients: Slice the shallot, bell pepper and bok choy, chop the garlic and lemongrass, and have it ready by the stove.

lemongrass chicken sauce.

Mix together the stir-fry sauce and set it aside.

Stir frying shallots, lemongrass, garlic and dried chilies.

In a wok or skillet, stir fry the shallots in oil until tender, then add the lemongrass and garlic and a few dried chilies ( or use chili flakes). Slide this onto a plate and set it aside.

Browning the ground chicken.

To the same pan, add the chicken. Sprinkle with salt and five spice and brown it.

Adding veggies to the skillet, over the chicken.

Once the chicken is cooked, add the veggies and lightly stir-fry, until tender-crisp. Fold in the cooked shallots/lemongrass mixture. Pour in the stir-fry sauce and cook for 2 more minutes.

Stir frying the chicken with the veggies and sauce.

Stir in fresh mint, and taste, adjusting the salt, lime and spice level to your liking.

A bowl of rice covered with lemongrass chicken and a lime wedge.

Serve with rice and enjoy!

A quick and easy recipe for Lemongrass Chicken that comes together in under 20 minutes, a flavorful Vietnamese- inspired dinner, perfect for busy weeknights.

Recipe Faqs

What does Lemongrass Chicken taste like?

Lemongrass chicken is tangy, spicy and slightly sweet with depth of flavor from fish sauce, garlic and shallots. It’s refreshing and light.

Can Lemongrass Chicken be made ahead?

Yes, make this ahead and refrigerate for up to 4 days, or freeze for later.

How to serve Lemongrass Chicken?

Serve over rice, rice noodles or for a low-carb option, serve in lettuce wraps or with cauliflower rice.

Can this be made with tofu?

Yes, use firm tofu, and crumble it, blotting it well first.

More Vietnamese Recipes

Enjoy this quick easy dinner idea and please rate it below!



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Here's a quick and easy recipe for Lemongrass Chicken that comes together in under 20 minutes, a flavorful Vietnamese- inspired dinner, perfect for busy weeknights.

Lemongrass Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews


Here’s a quick and easy recipe for Lemongrass Chicken that comes together in under 20 minutes, a flavorful Vietnamese- inspired dinner, perfect for busy weeknights.


Units Scale
  • 12 tablespoons oil – peanut, coconut or wok oil.
  • 2 fat shallots, thinly sliced
  • 6 garlic cloves, roughly chopped
  • 1/4 cup lemongrass, finely chopped (see notes)
  • 45 dried thai chilies (or dried arbol chilies) or 1/2 teaspoon of chili flakes
  • 1 lb ground chicken or ground turkey (or substitute finely minced chicken breast, ground beef, ground lamb, or crumbled tofu, or other plant-based options- see notes)
  • 1/2 teaspoon salt
  • 1 teaspoon Chinese 5-Spice
  • 1 teaspoon cracked pepper
  • 1 bell red or yellow bell pepper (or sub other quick cooking veggie)
  • 2 baby bok choy, about 2 cups, sliced (or sub other quick cooking green or veggie)
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1/4 cup mint leaves or thai basil
  • Lime wedges

Serve with jasmine rice.


Set rice to cook if using. 

In an extra-large skillet, heat oil over medium-heat heat. Once hot, add shallots, stir fry until tender, about 2-3 minutes. Add garlic, lemongrass and dried chilies, stir-frying until fragrant. Scoop this all into a bowl and set aside. 

In the same pan add a splash of oil, increase heat to high, add ground chicken and season with salt and pepper, breaking it apart with a spatula and browning just a bit. Add five spice, bell peppers and bok chok, lower heat, and stir fry until bell peppers are just tender, about 3 minutes.

Add fish sauce, lime juice and honey mixture, along with cooked shallots/garlic/ lemongrass ( removing the thai chilies).

Taste and adjust flavors- to taste.  

Add fresh herbs and serve!


I love purchasing frozen chopped lemongrass from the Asain Market and having it on hand in the freezer or quick easy dinners. Lemongrass paste also is also a timesaving option.

If using fresh lemongrass, use the tender white root end (3 inches), chop it as finely as humanly possible and mash it a bit to release the oils. It takes a little muscle. 🙂  

If making this with beef or lamb, I would drain off the fat. 

If making with plant-based meat, leave out the salt and fish sauce and sub soy sauce – starting off lightly ( 1-2 tablespoons, adding more to taste. )


  • Serving Size: 1 cup without rice.
  • Calories: 327
  • Sugar: 7.8 g
  • Sodium: 849.8 mg
  • Fat: 12.9 g
  • Saturated Fat: 3.1 g
  • Carbohydrates: 20 g
  • Fiber: 2.2 g
  • Protein: 21.9 g
  • Cholesterol: 96.3 mg

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  1. I don’t usually cook with honey, is this dish sweet? Also, I can’t decide whether to use basil or mint. Would a combination work? I’m a novice and don’t really know what flavors pair well together. Thank you.

    1. The honey just balances out the flavors, it is not sweet. The combo of basil and mint is lovely!

    1. Hey Ashley! I am not sure if dried lemongrass would be the best option here since this is stir fry (rather than a soup or stew where it would soften up). I would hate to recommend it, and then ruin it for you.

  2. I made this last night and used bell peppers, mushrooms, spinach, cauliflower, and sugar snap peas to load up on the veggies. It took a lot of prep work chopping everything, but the end result was delicious. Would definitely make again!

  3. I made this for company on Satjurday night and it was a huge success. I used ground turkey and doubled the recipe. In addition to the listed veggies, I added a dozen+ cremini mushrooms quartered, a head of broccoli cut into small florets, and doubled (again) the shallots. It was beautiful. I served it with rice made with coconut milk, lemongrass and Chinese 5 Spice and/or Japche noodles with soy, sesame oil and sesame seeds. And lots of limes. Definitely a keeper, THANKS.

  4. I made this recipe soon after it entered my inbox and it was EXCELLENT! Luckily I had all the ingredients on hand except for the shallots and Thai basil—but I subbed red onions and regular basil which were close approximations. My husband remarked how very flavorful it was, and it’s true! Layers of flavor.
    I’ve made a number of Sylvia’s recipes and I’m always confident they’ll be delicious and just as pictured. And I love how they’re plant based. Feasting at Home is my go to for interesting and tasty new meals! Thank you, Sylvia!

  5. Made this last night using two fresh red chillis, Quorn chicken, baby sweetcorn and asparagus. Was absolutely delicious. Thanks Sylvia for another great recipe

  6. This Lemongrass Chicken sounds so good! Could I just cut chicken into bite size pieces instead of using ground chicken. I somehow have a aversion to ground chicken. Not my favorite way to do chicken!

  7. Hi Sylvia, not made this yet but sure it will be as good as all the others I’ve made. I don’t have dried chillies, could fresh be used instead?

  8. I made lemon grass chicken (used turkey on hand. Loved it and loved the challenge with the many new ingredients. Husband is “beef/mashed potatoes person”. I am not and now retired I will learn new methods. He actually liked it. Thanks Sylvia

  9. Thank you. I was reading some of the comments on a previous recipe and you mentioned that you were having a difficult time finding Asian ingredients in Sedona. It’s a bit of a drive, but there is a 99 ranch market it Chandler AZ.

    Thank you for your recipes, you have a true gift.

  10. Hello Sylvia! I recently purchased dried arbol chilies to use in this meal but am having second thoughts because I don’t want it too spicy for my 4 year olds. My husband and I like a bit of heat. Can you help me find a middle ground – use less chilies or maybe add red pepper flakes to the finished dish? Thank you!

    1. Hi Heather- those are less spicy than dried Thai chilies- but if in doubt feel free to leave them out and add chili flakes at the end!

    1. Hi Lisa- I just made it last night with regular firm tofu-crumbling it like ground meat- turned out great!

  11. Hi Sylvia,
    Question: Would this recipe work with crumbled tofu?
    Wanting to try this ASAP but feel like I have had my fair share of meat for a while.
    We love everything we had made from your site!!
    Tonight will be Szechuan Tofu and Veggies (again- had in 4 nights ago and can’t stop thinking about it)

  12. If i can only get stalks of lemongrass, how do you cut it? Do you use all of the stalk? Do you eat it or remove it before eating the main dish

    1. Hey Kelly- great question. I also put a note in the recipe card. Chop the lighter, more tender root end (3 inches or so) as finely as you can; the green ends are dry and tough. I slice as thinly and possible then chop chop chop, then mash a bit to release their oils. Yes, you eat it and leave it in- that’s why it’s important to get as finely as possible. It is a bit of a chore, but worth it!

  13. Amazingly good recipe from amazing Sylvia! My 80 year old, Mr. Meat-and-Potatoes husband said, “this is so good — there are flavours here that I have never tasted before!” We will definitely make this again. (substituted finely chopped firm tofu for chicken)

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