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 mins
Cook Time 15 minutes mins
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
- ⅓ cup lemongrass finely chopped
- 2 tablespoons oil
- ⅓ 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.