Vietnamese Lemon Grass Chicken

Originally inspired by a meal of Lemon grass chicken wings that were fabulous, this is an easy weeknight favorite in my house now! Makes about 6-8 servings, depending on how big you like your servings.


2 to 2.5 lbs chicken breast, cut into bite sized cubes
Salt or onion salt to season chicken
1/4 cup lime juice plus wedges for serving (about 4-5)
2 T Fish Sauce (if in a pinch, can use worcestershire sauce)
1/4 cup sugar free teriyaki sauce
6 garlic cloves, finely minced
2 shallots, finely minced
2 T lemongrass paste or 2 large lemongrass stalks, cleaned and minced
Handful cilantro leaves, chopped
Avocado oil or similar for pan
optional: few drops stevia glycerite or teaspoons brown sugar substitute


Heat pan with tsp oil to medium high, toss chicken in salt or onion salt and put as many as fit comfortably in a single layer in pan to brown, flip to brown other side. Move to a waiting plate and repeat until all the chicken is cooked, adding more oil as needed.
If pan has gotten too browned on bottom, clean pan and return to heat. Add 1 tsp oil and heat to medium, add in shallots and garlic and cook 3-4 minutes, careful not to burn, until somewhat softened.
While that is cooking add lime juice, fish sauce, teriyaki sauce, and sweetener if using to a container and mix. Add to softened garlic/shallots and cook for a few minutes to thicken.
Add chicken back to pan and toss to coat and heat. Remove from heat. Add cilantro and toss to distribute.  (Note: If planning to make as "meal prep" can add cilantro to each serving instead of ahead of time - by day 3 it tends to lose the cilantro flavor if made in advance)

To serve, if desired, top with a bit of fresh cilantro and a wedge of lime.

Great on cauliflower rice!

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