Lemongrass chicken is my go-to dish when I'm craving something simple yet incredibly flavorful, without spending the whole afternoon in the kitchen. I learned it by watching a friend make it "by feel": lots of lemongrass, a good caramelization, then you let the sauce coat the chicken. The magic comes mainly from the crushed lemongrass (not just chopped): it releases its oils and fills the whole pan with its aroma.
In my version, I stick to the basics of the dish: seared chicken, garlic, ginger, lemongrass, soy sauce, and a touch of sweet and savory that helps with the color and balance. I finish with lime for a bit of a kick. It's a small detail, but added off the heat, it retains its freshness instead of becoming bitter.
To stay true to the season without compromising the spirit of the dish, I like to add roasted vegetables on the side (in the oven while the chicken cooks): carrots and leeks, for example. It's subtle, it soaks up some of the sauce, and it makes for a complete meal.
Technically speaking, there's nothing stressful: you sear, deglaze, and simmer. If you just keep an eye on the reduction (to get a coating sauce), you'll have exactly what you're looking for: tender chicken, clean aromas, and a plate that smells delicious even before the first bite.
Lemongrass chicken
4
parts30
minutes40
minutes300
kcal1
hour10
minutesA golden-brown chicken, then simmered in a fragrant sauce of lemongrass, garlic, and ginger, with a hint of lime. The meat remains tender and the sauce coats just right, perfect with rice.
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Ingredients
800g of boneless chicken thighs (or drumsticks, cut in half)
3 lemongrass stalks
3 garlic cloves
20g of fresh ginger
1 onion
2 tablespoons of neutral oil (sunflower or grapeseed)
2 tablespoons of soy sauce
1 tablespoon of nuoc-mâm
1 tablespoon of sugar (brown sugar or light brown sugar)
12 cl of water
1 lime (finely grated zest + 2 tablespoons of juice)
2 carrots (seasonal ingredient)
1 leek (seasonal ingredient)
1 handful of coriander (optional)
Black pepper
Preparation steps
- Prepare the lemongrass: remove the tough outer leaves. Keep the tender part (10-12 cm from the bottom). Finely slice 2 stalks. Crush the 3rd stalk with a rolling pin (or the flat of a knife) and leave it in large pieces: it will flavor the sauce and be easy to remove.
- Finely chop the onion. Mince the garlic. Grate the ginger. Remove a thin strip of lime zest (without the white pith), then squeeze in 2 tablespoons of juice.
- Cut the chicken into large pieces (3-4 cm). Season generously with pepper (the salt will come mainly from the sauces).
- Seasonal vegetable option (quick and easy): Cut the carrots into sticks and the leek into chunks. Roast them for 20-25 minutes at 210°C (410°F) with 1 tablespoon of oil and a pinch of pepper, stirring halfway through. They will cook while you prepare the chicken.
- In a large skillet or sauté pan, heat 2 tablespoons of oil over medium-high heat. Sear the chicken in a single layer, if possible, for 3-4 minutes without moving it too much, then turn it over and brown for another 2-3 minutes. Work in two batches if the pan is small: the goal is to brown, not boil.
- Reduce the heat to medium. Add the onion, garlic, ginger, and sliced lemongrass. Sauté for 2-3 minutes, stirring occasionally: it should smell delicious, but not burn.
- Add the sugar and let it melt for 30 seconds while stirring, just to start a light caramelization.
- Deglaze with water, scraping the bottom of the pan well. Add the soy sauce, fish sauce, and the lemongrass stalk, crushed into pieces. Mix well.
- Partially cover and simmer over medium-low heat for 12-15 minutes, until the chicken is cooked through and the sauce has reduced. Stir occasionally. If it reduces too quickly, add a splash of water.
- Remove the crushed lemongrass pieces. Increase the heat for 1-2 minutes to obtain a sauce that coats the back of a spoon.
- Remove from heat and add the lime zest and juice. Taste: if you want it saltier, add a splash of soy sauce; for a milder flavor, a pinch of sugar; for a brighter taste, a little more lime juice.
- Serve with roasted vegetables (carrots/leek) and, if you like, a handful of coriander. Classic: with plain rice.
📊 Nutritional Information
1 portion (approx. 360g, with vegetables and sauce)
| Nutrient | Value |
|---|---|
| Calories | 467 kcal |
| Proteins | 35g |
| Carbohydrates | 20g |
| including sugars | 11g |
| Lipids | 26g |
| including saturated fatty acids | 6g |
| Fibers | 4g |
| Sodium | 1040mg |
| Vitamins | |
| Vitamin A | 65% AJR |
| Vitamin C | 35% AJR |
| Vitamin B3 | 75% of the recommended daily allowance (RDA) |
| Minerals | |
| Potassium | 18% AJR |
| Phosphorus | 35% AJR |
| Selenium | 70% of the recommended daily allowance (RDA) |
* RDA = Recommended Daily Allowance
📝 Notes
If you come across very fibrous lemongrass, slice it even more finely or crush it in a mortar for 10 seconds. And if you're serving it with rice, drizzle a little sauce over it: that's where the magic happens.
💡 Chef's Tips
Crushing a stalk of lemongrass and letting it infuse in the sauce makes all the difference: a clean, fresh flavor, without any stringy bits. And for a beautifully glossy sauce, finish by reducing it uncovered for 1-2 minutes, keeping a close eye on it.
🔄 Variations
- For a more traditional "caramelized" style: replace the water with 8cl of water + 4cl of coconut milk, and reduce a little more at the end of cooking.
- Spicier version: add 1 small minced chili (or 1/2 teaspoon of flakes) along with the garlic and ginger.
