Sauteed Lemongrass Chicken with Fresh Herbs

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

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 developed and reviewed.

Tender chicken thighs sautéed with fragrant lemongrass and fresh herbs, delivering a bright and savory Vietnamese-inspired flavor. This Vietnamese-inspired chicken recipe, ready in about 45 minutes, pairs boneless chicken thighs, lemongrass stalks, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Serves 4 Vietnamese cuisine 280 cal/serving

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Ingredients

1 lb boneless chicken thighs
2, finely minced lemongrass stalks
3, minced garlic cloves
2, thinly sliced shallots
2 tbsp fish sauce
1 tbsp soy sauce
1 tsp sugar
2 tbsp vegetable oil
1/4 cup, chopped fresh cilantro
1/4 cup, chopped fresh mint leaves
for serving lime wedges

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Instructions

Step 1: Pat dry 1 lb boneless chicken thighs and cut into 1-inch pieces. In a bowl, combine 2 minced lemongrass stalks, 3 minced garlic cloves, 2 thinly sliced shallots, 2 tbsp fish sauce, 1 tbsp soy sauce, and 1 tsp sugar. Marinate the chicken in this mixture for at least 30 minutes at room temperature.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken pieces along with the aromatics and sauté for 6-8 minutes, stirring frequently, until the chicken is cooked through and slightly caramelized.
Step 3: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1/4 cup chopped fresh mint leaves. Serve immediately with lime wedges for squeezing over the top.