Pan-Seared Lemongrass Chicken with Chili Lime Glaze

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Marinated in fragrant lemongrass and seared to a golden finish, topped with a tangy chili lime glaze. This Vietnamese-inspired chicken recipe, ready in about 47 minutes, pairs chicken breasts, lemongrass stalks, 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 2, 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 2 Vietnamese cuisine 320 cal/serving

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Ingredients

2 pieces (about 6 oz each) chicken breasts
2 stalks, finely minced lemongrass stalks
3 cloves, minced garlic cloves
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp brown sugar
1 tsp red chili flakes
2 tbsp vegetable oil
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: In a bowl, combine 2 minced lemongrass stalks, 3 minced garlic cloves, 1 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp brown sugar, and 1 tsp red chili flakes to create the marinade. Add 2 chicken breasts and coat thoroughly. Marinate for at least 30 minutes in the refrigerator.
Step 2: Heat 2 tbsp vegetable oil in a skillet over medium-high heat until shimmering. Remove chicken breasts from marinade, letting excess drip off, and place them in the pan. Sear for 5-6 minutes on each side until golden brown and cooked through (internal temperature 165°F).
Step 3: Remove chicken from pan and let rest for 5 minutes. Drizzle with any reduced glaze from the pan and sprinkle 2 tbsp chopped fresh cilantro before serving.