Sautéed Vietnamese Lemongrass Chicken with Jasmine Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 40 minutes pairs boneless skinless chicken thighs, stalks 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.

Prep: 15 min Cook: 25 min Serves 3 Vietnamese cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Sautéed Vietnamese Lemongrass Chicken with Jasmine Rice take to make?

Total time is about 40 minutes (15 min prep + 25 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 Sautéed Vietnamese Lemongrass Chicken with Jasmine Rice?

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 stalks lemongrass stalks from drying out.

Can I substitute ingredients in Sautéed Vietnamese Lemongrass Chicken with Jasmine Rice?

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 Sautéed Vietnamese Lemongrass Chicken with Jasmine Rice for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sautéed Vietnamese Lemongrass Chicken with Jasmine Rice?

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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