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Lemongrass Chicken
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Lemongrass Chicken

By lnguyen (GoodFood Community)
A star rating of 5 out of 5.3 ratingsRate
  • Preparation and cooking time
    • Total time
    • 2 hours marinating time
  • More effort
  • Serves 4
a favourite vietnamese dish


  • 500g chicken thigh fillets (or breast)
  • 2tbsp fish sauce
  • 1tbsp white sugar (preferably fine caster sugar)
  • 1.5 lemongrass sticks finely diced
  • 1 birds eye chilli (adjust amount to your liking)
  • 3 garlic cloves (chopped)
  • 2 tbsp oil (sunflower preferred)
  • 1 white onion (sliced)
  • 125ml chicken stock

For the garnish:

  • 1 handful of coriander leaves
  • cracked pepper
  • sliced green spring onions or fried red onions/shallots (optional)


  • STEP 1
    slice chicken into bite size pieces. combine with the fish sauce, sugar, 3/4 lemongrass, 1/2 chilli and 1 chopped garlic clove. Marinate for 2 hours (ideally marinated overnight, or if in a rush give it as much time in the marinate as possible). I've marinated for 10min and its fine.
  • STEP 2
    In a large saucepan on medium heat, add the oil, remaining 3/4 lemongrass, 1/2 chilli, 2 chopped garlic cloves. Fry just until garlic starts to brown.
  • STEP 3
    Then add the chicken and add the onions and fry for 1 to 2 minutes, stirring occassionally.
  • STEP 4
    Add the chicken stock and stir for 1min. Reduce the heat slightly and cook for a further 4 min or until the liquid has reduced slightly.
  • STEP 5
    Put it into a bowl and garnish with coriander leaves, bit of cracked pepper, fried onions or spring onions. To serve with boiled jasmine rice.
  • STEP 6
    TIP: if the ingredients start to become dry in the pan at any stage, add water (or some of the chicken stock) to stop it from burning.
  • STEP 7
    You can also find the fried onions at oriental stores, they are a great garnish on pretty much any vietnamese dish!

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A star rating of 5 out of 5.3 ratings

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