Sautéed Vietnamese Lemongrass Chicken with Jasmine Rice

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Tender chicken pieces infused with fragrant lemongrass and garlic, quickly sautéed and served over fluffy jasmine rice for a flavorful Vietnamese weeknight meal. This Vietnamese-inspired chicken recipe, ready in about 40 minutes, pairs boneless skinless 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 450 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 lemongrass stalks
• 4 garlic cloves
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• 1 cup jasmine rice
• 1.5 cups water
• 2, sliced scallions
• 2 fresh lime wedges

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Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until clear. Combine rice with 1.5 cups water in a medium pot and bring to a boil over high heat. Reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes.
2. Step 2: Finely mince the tender white parts of 2 lemongrass stalks and 4 garlic cloves. Cut 1 lb boneless skinless chicken thighs into bite-sized pieces. In a medium bowl, toss chicken with minced lemongrass, minced garlic, 2 tbsp fish sauce, and 1 tbsp brown sugar. Let marinate 10 minutes.
3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken pieces in a single layer and sauté for 5-7 minutes, stirring occasionally, until chicken is cooked through and slightly caramelized.
4. Step 4: Serve the lemongrass chicken over the steamed jasmine rice. Garnish with 2 sliced scallions and squeeze 2 fresh lime wedges over the top for brightness.