30-Minute Vietnamese Lemongrass Chicken Stir-Fry
Aromatic Vietnamese-inspired chicken stir-fry featuring fragrant lemongrass, garlic, and a kick of heat from jalapeños and dried chilies. The combination of chicken breast and thigh creates varied textures while fish sauce and rice wine build umami depth. Perfect for weeknight dinners when you crave bold Southeast Asian flavors. The high-heat wok cooking technique caramelizes the aromatics and creates those coveted browned bits that make this dish irresistible.
Ingredients
- 2 tablespoon water
- ½ pound chicken breast
- ½ pound chicken thigh
- ½ cup red onions, sliced
- 2 clove garlic
- ¼ cup lemongrass
- 1 pepper jalapeño peppers
- 2 chili dried red chili
- 2 tablespoon rice cooking winedry sherry1:1
Similar flavor profile for deglazing
- 2 medium green onions
- ¼ cup avocado oil
- 2 tbsp fish saucesoy sauce1:1vegetarianfish-freeadds glutenadds soy
Less umami depth but vegetarian-friendly
Full guide →
Instructions
- 1
Combine fish sauce and water in a small bowl
- 2
Heat wok over high heat until surface looks matte and water droplets evaporate on contact
- 3
Add oil and heat until shimmering, then add diced chicken and cook until browned and halfway cooked through
- 4
Pour off all oil except remaining in wok, leaving chicken in place
- 5
Add sliced red onion and cook
- 6
Add garlic, lemongrass, chopped dried chilies and jalapeno and cook
- 7
Add wine to deglaze the wok, stirring to release browned bits and cook until caramelized
- 8
Add fish sauce mixture and scallions and cook until chicken is cooked through, scraping browned bits from bottom
- 9
Serve hot
Tips
Use a combination of chicken breast and thigh for varied textures - breast stays tender while thigh adds richness.
Ensure your wok is properly heated before adding oil to prevent sticking and achieve proper searing.
Don't skip deglazing with rice wine as it releases flavorful browned bits that enhance the overall taste.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container.
Can prep aromatics and marinate chicken up to 4 hours ahead.
Serve immediately over rice or cauliflower rice while hot.
Common Mistakes
Don't add aromatics to cold wok or they'll burn instead of becoming fragrant.
Don't skip the high heat step as lower temperatures won't achieve proper caramelization.
Substitutions
Less umami depth but vegetarian-friendly
Full guide →FAQ
Can I use only chicken breast instead of the mix?
Yes, but the dish will be less rich. Consider adding an extra tablespoon of oil to prevent drying out during the high-heat cooking.
What if I don't have a wok?
Use a large skillet or sauté pan over high heat. The key is having enough surface area for proper browning without overcrowding.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat gently in a skillet with a splash of water to prevent drying out.