Lemongrass Chilli Chicken
Lemongrass Chilli Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
For the Marinade
- 2 stalks lemongrass, tough outer layers removed, finely minced
- 4 cloves garlic, minced
- 2 red chilies, finely chopped (adjust to taste)
- 3 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
For Cooking and Garnish
- 2 tablespoons vegetable oil
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 red chilies, thinly sliced, for garnish (optional)
- 4 cups steamed jasmine rice, for serving
Instructions
- 1
Prepare the marinade: In a medium bowl, combine the finely minced lemongrass, minced garlic, chopped red chilies, fish sauce, granulated sugar, soy sauce, and black pepper. Mix well until the sugar is dissolved.
⏱️ 5 min
- 2
Marinate the chicken: Add the cut chicken thigh pieces to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 3
Cook the chicken: Heat vegetable oil in a large wok or heavy-bottomed frying pan over medium-high heat until shimmering. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Do not discard any remaining marinade.
⏱️ 2 min
- 4
Stir-fry the chicken: Cook the chicken for 3-4 minutes per side, or until browned and cooked through. If cooking in batches, remove the first batch and set aside, then cook the remaining chicken. Once all chicken is cooked, return all chicken to the pan.
⏱️ 8 min
- 5
Finish the dish: Pour any remaining marinade into the pan with the cooked chicken. Stir-fry for another 1-2 minutes, allowing the sauce to thicken slightly and coat the chicken. Ensure the chicken is fully cooked and the sauce is reduced.
⏱️ 3 min
- 6
Serve: Remove from heat. Garnish generously with fresh chopped cilantro and thinly sliced red chilies, if desired. Serve immediately with steamed jasmine rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemongrass Chilli Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
For the Marinade
- 2 stalks lemongrass, tough outer layers removed, finely minced
- 4 cloves garlic, minced
- 2 red chilies, finely chopped (adjust to taste)
- 3 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
For Cooking and Garnish
- 2 tablespoons vegetable oil
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 red chilies, thinly sliced, for garnish (optional)
- 4 cups steamed jasmine rice, for serving
Instructions
- 1
Prepare the marinade: In a medium bowl, combine the finely minced lemongrass, minced garlic, chopped red chilies, fish sauce, granulated sugar, soy sauce, and black pepper. Mix well until the sugar is dissolved.
⏱️ 5 min - 2
Marinate the chicken: Add the cut chicken thigh pieces to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 3
Cook the chicken: Heat vegetable oil in a large wok or heavy-bottomed frying pan over medium-high heat until shimmering. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Do not discard any remaining marinade.
⏱️ 2 min - 4
Stir-fry the chicken: Cook the chicken for 3-4 minutes per side, or until browned and cooked through. If cooking in batches, remove the first batch and set aside, then cook the remaining chicken. Once all chicken is cooked, return all chicken to the pan.
⏱️ 8 min - 5
Finish the dish: Pour any remaining marinade into the pan with the cooked chicken. Stir-fry for another 1-2 minutes, allowing the sauce to thicken slightly and coat the chicken. Ensure the chicken is fully cooked and the sauce is reduced.
⏱️ 3 min - 6
Serve: Remove from heat. Garnish generously with fresh chopped cilantro and thinly sliced red chilies, if desired. Serve immediately with steamed jasmine rice.
⏱️ 2 min