Vietnamese chicken recipes for weeknights

The best Vietnamese chicken recipes for weeknights are quick stir-fries and braises like gà xào sả ớt (lemongrass chili chicken) and gà kho gừng (caramelized ginger chicken), both ready in about 30 minutes with rice. They rely on a few pantry staples and big, balanced flavors.

Why chicken works so well

Chicken thighs take on fish sauce, caramel, ginger and lemongrass beautifully, and they stay juicy even if you cook them a little long. Most Vietnamese chicken dishes use bone-in or boneless thighs rather than breast for that reason. For weeknights, boneless, skinless thighs are the fastest choice.

Recipe: gà xào sả ớt (lemongrass chili chicken)

This is a stir-fry of chicken with lots of minced lemongrass, garlic and chili, glazed with fish sauce and a little sugar.

Ingredients (serves 3 to 4 with rice)

For the chicken and aromatics:

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into bite-size pieces
• 3 stalks lemongrass, tough outer layers removed, very finely minced (about 1/3 cup)
• 4 cloves garlic, minced
• 2 shallots, minced
• 1 to 3 fresh red chilies, sliced (to taste)

For the seasoning and cooking:

• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1/2 teaspoon ground turmeric (optional, for color) and 1/2 teaspoon black pepper
• 2 tablespoons neutral oil and 3 tablespoons water
• Cilantro or scallions to garnish

Steps

• 1. Mix the chicken with 1 tablespoon fish sauce, half the lemongrass, half the garlic, the turmeric and pepper. Marinate 15 minutes, or up to overnight in the fridge.
• 2. Heat the oil in a large skillet or wok over medium heat. Add the remaining lemongrass, garlic and shallots, and fry 2 to 3 minutes until fragrant and lightly golden. Don't let the lemongrass burn.
• 3. Turn the heat to medium-high, add the chicken and spread it out. Let it sear 2 to 3 minutes before stirring.
• 4. Stir-fry 4 to 5 minutes more, until the chicken is browned on most sides.
• 5. Add the sugar, remaining fish sauce, chilies and water. Cook, stirring, for 3 to 4 minutes, until the sauce reduces to a sticky glaze and the chicken is cooked through (165°F / 74°C inside).
• 6. Taste and adjust with a little more fish sauce or sugar. Garnish and serve with rice.

Tip: mince the lemongrass as finely as you can. Coarse pieces stay woody. A food processor or mini chopper helps, and many Asian markets sell frozen minced lemongrass.

Gà kho gừng: caramelized ginger chicken

Gà kho gừng is a braise of chicken in a dark caramel sauce with lots of ginger. The method in brief:

• Make a quick caramel by melting 2 tablespoons sugar in a pot until deep amber.
• Add sliced ginger and shallots, then the chicken, and toss to coat.
• Add 2 tablespoons fish sauce and a splash of water or coconut water.
• Cover and simmer 15 to 20 minutes, then uncover and reduce until sticky.

It's salty-sweet and warming. The caramel technique, called nước màu, is the same one used in thịt kho trứng and cá kho tộ.

More quick chicken ideas

• Gỏi gà: shredded poached chicken tossed with cabbage, onion, herbs, lime and fish sauce. Great for leftover chicken.
• Cơm gà: chicken with rice cooked in chicken broth, ginger and a little fat, served with ginger sauce.
• Gà nướng: grilled chicken marinated in lemongrass, garlic and fish sauce; works under the broiler.
• Chicken pho: a quicker pho with chicken. See easy chicken pho.

What to serve alongside

A Vietnamese weeknight dinner usually includes rice, one main dish, a vegetable and often a simple soup. With lemongrass chicken, try:

• stir-fried morning glory or green beans with garlic
• sliced cucumber and tomato
• a quick canh (clear soup) with greens

Allergen notes

These recipes use fish sauce, which contains fish. For a fish-free version, use soy sauce or a vegetarian fish sauce, adding a squeeze of lime to keep the balance. Gỏi gà is often topped with crushed peanuts, so leave them off if needed.

Make-ahead tips

• Marinate the chicken in the morning, and dinner takes 15 minutes.
• Gà kho gừng tastes even better the next day.
• Freeze minced lemongrass in small portions for future stir-fries.

For more beginner-friendly cooking, see easy Vietnamese recipes for beginners.

Mince the lemongrass finely and let the chicken sear before you stir; those two habits make this dish taste like it came from a Vietnamese kitchen.