Lemongrass Chicken

Fragrant, fiery, and fast, this Vietnamese-style lemongrass chicken is built on a simple but powerful marinade. The chicken is tossed with finely minced lemongrass, scallions, salt, and pepper, then left to sit, ideally overnight, so the citrusy, floral lemongrass perfume works its way deep into the meat.

A blazing-hot wok does the rest. The chicken stir-fries quickly with fresh hot chilies until just cooked, then a little sugar balances the salt and heat, and a splash of chicken stock pulls it together into a light, glossy sauce.

Finished with crunchy peanuts and a scatter of fresh cilantro, it hits all the notes of Vietnamese cooking at once: aromatic, spicy, savory, and a touch sweet. Serve it over steamed rice to soak up the fragrant sauce.

Chef Tips

• Mince the lemongrass very finely; it is fibrous, and fine mincing releases its aroma and keeps it pleasant to eat.
• Marinate the chicken ahead, overnight if you can, so the lemongrass flavor really penetrates.
• Get the wok properly hot before the chicken goes in, so it sears quickly instead of stewing.
• Balance the dish with the sugar; that touch of sweetness against the chili and salt is key to the flavor.

Variations

• Adjust the chilies to set your heat level.
• Add a splash of fish sauce or a squeeze of lime for more Vietnamese depth and brightness.
• Use boneless thighs for juicier, more forgiving meat.