Vietnamese Lemongrass Chicken - Marion's Kitchen (2024)

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Vietnamese Lemongrass Chicken

Ingredients

Steps

• 

  Combine the chicken, fish sauce, sugar, cornflour and half the lemongrass in a large bowl. Leave to marinate for 10 minutes.

• 

  Heat 1 tablespoon of the vegetable oil in wok over high heat. Add remaining lemongrass, garlic, chilli and onion and stir-fry for a minute.Push all the ingredients to the side to make a space for the chicken. Add the remaining 1 tablespoon of oil and then add the chicken. Spread the chicken out and allow to cook for 2-3 minutes or until starting to brown. Then stir-fry and toss everything together. Add the coconut water and simmer for 5 minutes or until the chicken is cooked through and the sauce has thickened slightly.

• 

  Serve the chicken with steamed rice and top with coriander leaves if using.

• 

  Notes:

  – Looking for dinner inspo? Check out ourchicken thigh recipes here!

30-minute mealsChickenEasy weeknight dinnersStir-friesVietnamese Cuisine

500g (1 lb) chicken thigh fillets, cut into roughly 3cm (1.2 inch) cubes

4 tbsp fish sauce

1 tbsp white sugar

½ tsp cornflour (cornstarch)

1 lemongrass stalk, bruised and white part finely chopped

2 tbsp vegetable oil

5 garlic cloves, finely chopped

1 long red chilli, finely chopped

1 small onion, sliced

1 cup coconut water

steamed rice, to serve

¼ cup roughly chopped coriander (cilantro), to serve (optional)