Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Easy Vietnamese Lemongrass Chicken Skewers with Peanut Sauce is a quick, better-than-takeout dinner that’s packed with fresh, zesty flavors. After making this many times, I’ve discovered the trick to tender, juicy chicken every time. The crispy edges and tangy peanut sauce make this dish irresistible. If you love recipes like this, you’ll also enjoy Creamy Orange Blossom Semolina Pudding with Pistachios and Moist Banana Bread with a Cinnamon Swirl Recipe.
Why This Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers with Peanut Sauce Is Pure Comfort
- Better than takeout flavor at home
- Easy, one-pan cleanup
- Perfect for meal prepping
- Customizable with your favorite veggies
What You'll Need for Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb boneless, skinless chicken breasts
- 2 stalks lemongrass
- 4 cloves garlic
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 tbsp grated ginger
- 1 tbsp Sriracha (optional)
- 1/2 tsp black pepper
- Optional: Chopped cilantro
- Optional: Crushed peanuts
- Optional: Lime wedges
📝 Ingredient Notes
- lemongrass: Use the tender inner bulb and discard the tough outer leaves.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Makes smooth, creamy peanut sauce in seconds → See on Amazon
- Skewer Rack — Keeps skewers organized and prevents them from falling into the grill → See on Amazon
How to Make Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
- Prepare the marinade: Blend lemongrass, garlic, ginger, fish sauce, sugar, vegetable oil, and Sriracha (if using) until smooth.
- Marinate the chicken: Cut chicken into 1-inch pieces and combine with marinade. Refrigerate for at least 30 minutes.
- Thread the skewers: Thread chicken pieces onto skewers. Discard remaining marinade.
- Grill the skewers: Grill skewers for 5-7 minutes on each side or until cooked through.
- Prepare the peanut sauce: Blend peanut butter, coconut milk, lime juice, sugar, and water until smooth. Season with salt and pepper.
- Serve: Serve chicken skewers with peanut sauce, garnished with cilantro, crushed peanuts, and lime wedges.
Cook's Tips for Perfect Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
- Common mistake and fix: Don't overcook the chicken. It can become dry. Use a meat thermometer to ensure it reaches 165°F.
- Time-saving tip: Prepare the marinade and thread the skewers the night before for a quick dinner.
- Make-ahead tip: Cooked skewers can be refrigerated for up to 3 days. Reheat in a 350°F oven for 10 minutes.
Storing & Reheating Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days Make-ahead tip: Marinate chicken up to 1 day ahead
Freezing Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Not recommended
How to Reheat Without Drying It Out
Oven: 350°F for 10 minutes Microwave: Not recommended
Recipe Notes
- Chef tip: For a spicier dish, add more Sriracha or serve with chili garlic sauce on the side.
- Best substitution: Substitute chicken with shrimp or tofu for a different protein.
- Make-ahead: Marinate chicken up to 1 day ahead. Cook skewers just before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your peanut sauce is too thick, add more water, one tablespoon at a time, until it reaches your desired consistency.
Want to level up this recipe?
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Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers with Peanut Sauce
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 stalks lemongrass
- 4 cloves garlic
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup vegetable oil
Seasonings
- 1 tbsp grated ginger
- 1 tbsp Sriracha (optional)
- 1/2 tsp black pepper
Optional Toppings
- Chopped cilantro
- Crushed peanuts
- Lime wedges
Instructions
- Prepare the marinade: Blend lemongrass, garlic, ginger, fish sauce, sugar, vegetable oil, and Sriracha (if using) until smooth.
- Marinate the chicken: Cut chicken into 1-inch pieces and combine with marinade. Refrigerate for at least 30 minutes.
- Thread the skewers: Thread chicken pieces onto skewers. Discard remaining marinade.
- Grill the skewers: Grill skewers for 5-7 minutes on each side or until cooked through.
- Prepare the peanut sauce: Blend peanut butter, coconut milk, lime juice, sugar, and water until smooth. Season with salt and pepper.
- Serve: Serve chicken skewers with peanut sauce, garnished with cilantro, crushed peanuts, and lime wedges.
Notes
- Chef tip: For a spicier dish, add more Sriracha or serve with chili garlic sauce on the side.
- Best substitution: Substitute chicken with shrimp or tofu for a different protein.
- Make-ahead: Marinate chicken up to 1 day ahead. Cook skewers just before serving.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your peanut sauce is too thick, add more water, one tablespoon at a time, until it reaches your desired consistency.
Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Not recommended
- Oven reheat: 350°F for 10 minutes
- Microwave reheat: Not recommended
- Make ahead: Marinate chicken up to 1 day ahead
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 18g
- Carbs: 15g
- Fiber: 2g
- Sugar: 8g
- Sodium: 1200mg
- Cholesterol: 75mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers with Peanut Sauce FAQs
Yes, marinate the chicken up to 1 day ahead. Cook skewers just before serving.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure it reaches 165°F.
Yes, cook at 400°F for 8-10 minutes, flipping halfway through.
Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes.
Yes, but ensure it's creamy and unsweetened for the best results.
A Warm Final Note
I can’t wait for you to try Easy Better Than Takeout Vietnamese Lemongrass Chicken Skewers with Peanut Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
