Go Back
Vietnamese Lemongrass Chicken © Jeanette's Healthy Living

Stir Fry Vietnamese Lemongrass Chicken

I reduced the amount of oil in the Lemongrass Chicken from the original recipe. You can buy prepared Roasted Chile Paste in some Asian stores, but I would highly recommend making the Roasted Chile Paste - it is exceptional (it will keep refrigerated for up to 3 months in an airtight container).
Author Jeanette


Roasted Chile Paste

  • 1 tablespoon Sichuan peppercorns
  • 1 tablespoon annatto seeds
  • ½ cup finely chopped shallots
  • ½ cup olive oil
  • ¼ cup finely minced garlic about 8 cloves
  • ¼ cup red pepper flakes
  • 1/3 cup ground bean paste
  • 2 tablespoons rice wine
  • 2 tablespoons sugar
  • 2 tablespoons light soy sauce

Lemongrass Chicken

  • 2 tablespoons fish sauce
  • 2 tablespoons chicken stock or water
  • Pinch of sugar
  • 2 tablespoons olive oil
  • 1 pound skinless boneless chicken (use breast or thigh meat, or a mix of both), cut into 1-inch cubes
  • 1 cup thinly sliced red onion
  • 2 teaspoons finely chopped garlic
  • ¼ cup finely minced lemongrass
  • 1 red or green jalapeño chile stemmed and thinly sliced on the diagonal into rings
  • 2 tablespoons rice wine
  • 1 tablespoon Roasted Chile Paste
  • 2 scallions trimmed and cut into 1-inch pieces
  • 1 tablespoon finely chopped roasted peanuts for garnish


Roasted Chile Paste

  1. Combine the peppercorns and annatto seeds in a spice grinder (or use a mortar and pestle) and grind coarsely. Set aside.
  2. In a small saucepan, combine the shallots and oil over medium heat and cook, stirring frequently, for about 6 minutes, until the shallots are light gold. Add the garlic and cook, stirring frequently, for about 4 minutes longer, until the garlic and shallot are lightly browned.
  3. Stir in the red pepper flakes and the peppercorn-annatto mixture, mixing well. Add the ground bean paste, wine, sugar, and soy sauce and continue cooking, stirring, for 1 minute longer. Remove from the heat and let cool completely. This will make a lot more than you will need for making the Lemongrass Chicken. Store the remainder in an airtight container in the refrigerator.

Lemongrass Chicken

  1. In a small bowl, whisk together fish sauce, stock, and sugar until the sugar has dissolved. Set aside.
  2. Heat a wok over high heat until hot; the metal will have a matte appearance and a drop or two of water flicked onto its surface should evaporate on contact. Add 1 tablespoon oil and heat until shimmering but not smoking. Add the chicken and cook, turning occasionally, for 3 to 4 minutes, until lightly browned on both sides.
  3. Remove chicken from wok.
  4. Return wok to heat and add 1 tablespoon oil. Add the onion and cook, stirring occasionally, for about 2 minutes, just until softened. Add the garlic, lemongrass, and jalapeño chile and cook for 30 seconds longer. Add the wine and deglaze the pan, stirring to dislodge any browned bits.
  5. Add the chicken back to the wok. Add the fish sauce mixture, chile paste, and scallions to the pan and continue cooking for 1 minute more, until the scallions have softened slightly and the chicken is cooked through.
  6. Transfer to a serving dish and garnish with the peanuts. Serve immediately.

Recipe Notes

Reprinted with permission from Vietnamese Home Cooking by Charles Phan with Jessica Battilana. Copyright © 2012 by Charles Phan. Published by Ten Speed Press, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Nutrition Facts
Stir Fry Vietnamese Lemongrass Chicken
Amount Per Serving (3 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.