Pan-Seared Lemongrass Chicken with Pickled Carrot Daikon Slaw

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken marinated in fragrant lemongrass and garlic, pan-seared to golden perfection and served with a crisp, tangy pickled carrot and daikon slaw. This vietnamese-inspired chicken ready in about 105 minutes pairs finely minced lemongrass stalks, minced garlic cloves, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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: 90 min Cook: 15 min Serves 4 Vietnamese cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 2 finely minced lemongrass stalks, 4 minced garlic cloves, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1 tsp black pepper. Add 4 chicken thighs and coat thoroughly. Marinate for at least 1 hour in the refrigerator.
  2. Step 2: While chicken marinates, prepare pickled slaw by combining 1 cup julienned carrots and 1 cup julienned daikon in a bowl. In a separate bowl, whisk 1/2 cup rice vinegar, 2 tbsp granulated sugar, 1 tsp salt, and 1/2 cup water until sugar dissolves. Pour pickling liquid over vegetables, toss well, and refrigerate for at least 30 minutes.
  3. Step 3: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add marinated chicken thighs skin-side down and cook for 5-6 minutes until skin is golden and crisp. Flip and cook an additional 5-6 minutes until internal temperature reaches 165°F.
  4. Step 4: Remove chicken from skillet and let rest for 5 minutes. Serve chicken alongside 1/2 cup pickled carrot and daikon slaw garnished with 1/4 cup chopped fresh cilantro.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Lemongrass Chicken with Pickled Carrot Daikon Slaw take to make?

Total time is about 105 minutes (90 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 Pan-Seared Lemongrass Chicken with Pickled Carrot Daikon Slaw?

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 minced garlic cloves from drying out.

Can I substitute ingredients in Pan-Seared Lemongrass Chicken with Pickled Carrot Daikon Slaw?

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-Seared Lemongrass Chicken with Pickled Carrot Daikon Slaw 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-Seared Lemongrass Chicken with Pickled Carrot Daikon Slaw?

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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