Lemongrass-Style Vietnamese Lemongrass Chicken

This version swaps industrial seed oils and refined sugars for whole-food alternatives, delivering a cleaner, more authentic flavor.

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Ingredients

  • 1 lb organic chicken breast, sliced into medallions
  • 2 stalks fresh lemongrass, tough outer layers removed, tender inner stalk finely minced
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 tbsp avocado oil
  • 1 tbsp raw honey
  • 1 tbsp organic fish sauce
  • 1 lime, juiced
  • 1/4 tsp red chili flakes
  • Fresh cilantro for garnish

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Remove the tough outer layers from the lemongrass and finely mince the tender inner stalks; mince the ginger and garlic.
  2. In a large bowl, whisk together raw honey, fish sauce, lime juice, ginger, and garlic.
  3. Add the chicken medallions and minced lemongrass to the bowl, then toss to coat evenly.
  4. Heat avocado oil in a large, heavy-bottomed skillet over medium-high heat.
  5. Sear the chicken in batches for 4–5 minutes per side, until golden brown and cooked through.
  6. Reduce heat, return all chicken to the pan, and stir in chili flakes. Simmer gently for 2–3 minutes until the sauce glazes the chicken and it reaches an internal temperature of 165°F.
  7. Remove from heat, then garnish with fresh cilantro before serving.

FAQ

What makes this recipe clean-eating?

This recipe uses fresh, whole ingredients without any processed or artificial additives. It omits seed oils, refined sugars, and non-organic elements.

Is the substitute for honey clean-eating compliant?

Yes, maple syrup is a natural sweetener without additives and can be used as a clean alternative to raw honey.

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