Lemongrass Chicken

This is a super-tasty way to cook chicken. If you love lemongrass, like I do, this is a must-try dish.
Prep Time 20 minutes
Cook Time 15 minutes
Course Main
Servings 4
Calories 331 kcal
Dairy Free, Diabetic, Gluten Free, Kid Friendly


  • 600 6 chicken thighs boneless and skinless – cut into thick 3cm slices
  • 2 ½ tablespoons fish sauce
  • 1 tablespoon soy sauce GF if required
  • 2 teaspoons turmeric powder
  • 1 ½ tablespoons brown sugar
  • 2 teaspoons red chilli minced
  • cup lemongrass finely chopped
  • 2 tablespoons oil
  • cup water

To serve

  • 2 teaspoons lemongrass finely chopped
  • 2 cups steamed rice
  • 2 cups steamed vegetables


  • Marinate chicken in fish sauce, soy sauce, turmeric, brown sugar, chilli and half of the lemongrass at room temperature for 10-15 minutes.
  • Heat oil in a large fry pan on medium to high heat. Stir-fry remaining lemongrass for 1 minute until fragrant. Add marinated chicken and cook for 2 minutes on each side until lightly browned.
  • Add water, cover partially with a lid, lower heat and simmer for 10-15 minutes until chicken is cooked through and sauce has reduced.
  • Sprinkle extra lemongrass over the top and serve with rice and steamed vegetables.


If you don’t have fresh lemongrass, it’s no problem to use frozen – you can often find it in big bags in the frozen section of an Asian supermarket. Serve with steamed rice and lots of stir-fried greens, this lemongrass chicken is my idea of a quick healthy tasty dinner.
If you like this recipe, be sure to try my Lemongrass Chicken Noodle Salad and my Lemongrass Chicken Skewers.