Lemongrass Chicken

Serves: 4
Prep: 5 minutes + 15 minutes marinating time
Cooks In: 15 mins

Lemongrass Chicken

This is a super-tasty way to cook chicken. If you love lemongrass, like I do, this is a must-try dish.

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.


Print Recipe

  • chicken thighs 600g boneless and skinless, cut into thick 3cm slices
  • fish sauce 2 ½ tablespoons
  • soy sauce 1 tablespoon (GF if required)
  • turmeric powder 2 teaspoons
  • brown sugar 1 ½ tablespoons
  • red chilli 2 teaspoons minced
  • lemongrass ⅓ cup finely chopped
  • oil 2 tablespoons
  • water ⅓ cup

To serve

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


  1. Marinate chicken in fish sauce, soy sauce, turmeric, brown sugar, chilli and half of the lemongrass at room temperature for 10-15 minutes.

  1. 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.

  1. 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.
Nutritional Information Per Serving
18.2 g
5.4 g
Total Fat
14.1 g
34.2 g