Pan-Fried Vietnamese Lemongrass Chicken Thighs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs marinated in fragrant lemongrass and pan-fried to golden perfection with a savory-sweet glaze. This vietnamese-inspired chicken ready in about 47 minutes pairs boneless chicken thighs, finely minced fresh lemongrass stalks, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 12 min Serves 4 Vietnamese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 2 minced lemongrass stalks, 3 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp brown sugar, 1/2 tsp black pepper, and 1 tbsp lime juice. Add 1 lb boneless chicken thighs and toss to coat evenly. Marinate for at least 30 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and cook without moving for 5 minutes until the bottom is golden brown.
  3. Step 3: Flip the chicken and cook for another 5-6 minutes, spooning the pan juices over the thighs occasionally, until cooked through and caramelized.
  4. Step 4: Remove the chicken to a plate, sprinkle with 2 tbsp chopped cilantro, and let rest for 5 minutes before serving with steamed rice or fresh greens.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Vietnamese Lemongrass Chicken Thighs take to make?

Total time is about 47 minutes (35 min prep + 12 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 Pan-Fried Vietnamese Lemongrass Chicken Thighs?

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 boneless chicken thighs from drying out.

Can I substitute ingredients in Pan-Fried Vietnamese Lemongrass Chicken Thighs?

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 Pan-Fried Vietnamese Lemongrass Chicken Thighs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Fried Vietnamese Lemongrass Chicken Thighs?

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.

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