Spicy Lemongrass Chicken Recipe

Name: Spicy Lemongrass Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (200 g) chicken breasts, cut into bite-size pieces; 560 g chicken wings, cut in half at the joint, discard wing tips; 1 cup fresh coconut juice; 1 long red chili, cut into 2cm pieces; 1 long green chili, cut into 2cm pieces; 3 spring onions, cut into 3cm pieces; 2 lemongrass, white part only, chopped (for the marinade); 2 shallots, chopped (for the marinade); 2 garlic cloves, chopped (for the marinade); 1 tablespoon sesame oil (for the marinade); 1 tablespoon sugar (for the marinade); 2 tablespoons fish sauce (for the marinade); 1 teaspoon turmeric powder (for the marinade); 1/3 cup coriander leaves, for garnish; 2 tablespoons rice bran oil; 1 teaspoon chili flakes (for the marinade)

Servings: persons

1 (200 g) chicken breasts, cut into bite-size pieces
560 g chicken wings, cut in half at the joint, discard wing tips
1 cup fresh coconut juice
1 long red chili, cut into 2cm pieces
1 long green chili, cut into 2cm pieces
3 spring onions, cut into 3cm pieces
2 lemongrass, white part only, chopped (for the marinade)
2 shallots, chopped (for the marinade)
2 garlic cloves, chopped (for the marinade)
1 tablespoon sesame oil (for the marinade)
1 tablespoon sugar (for the marinade)
2 tablespoons fish sauce (for the marinade)
1 teaspoon turmeric powder (for the marinade)
1/3 cup coriander leaves, for garnish
2 tablespoons rice bran oil
1 teaspoon chili flakes (for the marinade)

1
Process garlic, lemongrass and shallots in the food processor until finely chopped. Place the chicken in a large non-metallic bowl. Add all the marinade ingredients and mix using your hand until combined. Cover with plastic wrap and place in the refrigerator for 2 hours or overnight.
2
Heat oil in a wok or a large non-stick frying pan over medium-high heat. Fry the chicken pieces with the marinade and cook for 5-6 minutes or until browned.
3
Add the chillies and cook for 2 minutes, stirring occasionally. Add the coconut juice, stir and cover. Cook on high heat, stirring occasionally for 6-8 minutes until the juice is reduced by half. Add the spring onion. Garnish with coriander leaves. Serve with steamed jasmine rice.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (200 g) chicken breasts, cut into bite-size pieces, 560 g chicken wings, cut in half at the joint, discard wing tips, 1 cup fresh coconut juice, 1 long red chili, cut into 2cm pieces, and more.

Yes, Spicy Lemongrass Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Lemongrass Chicken

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