Lemongrass chicken

Lemongrass chicken

Ben's Meat Bible
Benito Martin

This is a family favourite at our house as it’s so quick and easy. We generally serve the chicken with steamed broccoli or similar brassicas when eating with the kids, but to jazz it up for adults I like to serve it with stir-fried shiitake mushrooms, spring onions and asparagus. If there’s any left-over marinated chicken, just pan-fry and eat in rice paper rolls.


Quantity Ingredient
60ml fish sauce
1 1/2 tablespoons sugar
2 lemongrass stems, white part only, tough outer skin removed, finely diced
4 garlic cloves, finely diced
2 long red chillies, finely diced
500g boneless, skinless chicken thighs, cut into bite-size pieces
60ml vegetable oil
250ml light coconut milk
1 1/2 onions, sliced into wedges
15g chopped coriander, (cilantro), to serve
steamed jasmine rice, to serve


  1. In a bowl, combine the fish sauce and sugar and mix until the sugar has dissolved. Add half the amount of lemongrass, garlic and chillies, then tip in all of the chicken. Use your hands to mix and coat the chicken, then cover and marinate in the refrigerator for 1 hour, or overnight for a better result.
  2. Heat the oil in a large saucepan or wok and fry the remaining lemongrass, garlic and chilli over medium heat until fragrant and slightly brown. Turn the heat to high, add the chicken and brown for about 2 minutes on each side.
  3. Add the coconut milk and the onions. Cover the pan with a lid and cook over medium heat for 5 minutes, or until the sauce has reduced by about half.
  4. Transfer to a serving bowl, garnish with the coriander and serve with steamed jasmine rice.
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