Lemongrass-Ginger Sautéed Chicken with Vietnamese Curry Spices
A quick sauté of chicken thighs seasoned with lemongrass, ginger, and a fragrant blend of Vietnamese curry spices for a flavorful weeknight meal. This vietnamese-inspired chicken ready in about 25 minutes pairs cooking oil, minced lemongrass, minced ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1.5 lbs boneless chicken thighs, cut into 1-inch pieces
- 2 tbsp cooking oil
- 1 tsp minced lemongrass
- 1 tbsp minced ginger
- 3 cloves minced garlic
- 2 tbsp curry powder
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 2 scallions, sliced
- for serving fresh lime wedges
Instructions
- Step 1: Heat 2 tbsp cooking oil in a large skillet over medium-high heat. Add 1 tsp minced lemongrass, 1 tbsp minced ginger, and 3 cloves minced garlic. Sauté for 2 minutes until fragrant.
- Step 2: Add 1.5 lbs boneless chicken thigh pieces to the skillet. Cook for 5-6 minutes, stirring occasionally until the chicken starts to brown.
- Step 3: Sprinkle 2 tbsp curry powder, 1/2 tsp paprika, 1/4 tsp black pepper over the chicken. Stir well to coat and cook for 2 minutes to toast the spices.
- Step 4: Add 1 tbsp fish sauce and 1 tbsp oyster sauce. Stir and cook for another 4-5 minutes until chicken is cooked through and the sauce slightly thickens.
- Step 5: Remove from heat and sprinkle 2 sliced scallions on top. Serve with fresh lime wedges for squeezing over the dish.
Frequently asked questions
How long does Lemongrass-Ginger Sautéed Chicken with Vietnamese Curry Spices take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemongrass-Ginger Sautéed Chicken with Vietnamese Curry Spices?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooking oil from drying out.
Can I substitute ingredients in Lemongrass-Ginger Sautéed Chicken with Vietnamese Curry Spices?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemongrass-Ginger Sautéed Chicken with Vietnamese Curry Spices for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemongrass-Ginger Sautéed Chicken with Vietnamese Curry Spices?
Vietnamese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My family devoured this. The lemongrass and ginger really shine.
- ★★★★★
Loved it! The flavors are perfect for a weeknight dinner.
- ★★★★☆
Delicious, but the curry spices were a bit too subtle for my taste.
