Lemon grass chicken

Lemon grass chicken

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

Fiery chilli and fragrant lemon grass combine in this classic Vietnamese chicken stir-fry. Steamed jasmine rice is the ideal accompaniment to the sweet and salty flavours.

Preparation Time

10 minutes

Cooking Time

10 minutes


1 tbs peanut oil
600 g single chicken breast fillets; thinly sliced
1 each long fresh red chilli; thinly sliced diagonally
2 each stems lemon grass; pale section only, finely chopped
2 tbs fish sauce
1 tbs caster sugar
3 each shallots, ends trimmed; thinly sliced diagonally
55 g peanuts; (1/3 cup) roasted salted peanuts, coarsely chopped
Steamed; rice

Original recipe makes 4 Servings



Heat the oil in a wok over high heat until just smoking. Add one-third of the chicken and stir-fry for 2 minutes or until browned. Use a slotted spoon to transfer the chicken to a large plate. Repeat, in 2 more batches, with the remaining chicken, reheating the wok between batches.

Add the chilli and lemon grass to the wok and stir-fry for 1 minute or until aromatic.

Add the chicken, fish sauce, sugar and half the shallot to the wok and stir-fry for 1 minute or until the chicken is heated through. Divide the chicken mixture among serving plates. Scatter the peanuts and remaining shallot over the chicken. Serve with steamed rice.

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So good! Both kids ate it too.
KFerguson 3y ago

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