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Lemongrass Chicken

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“A Vietnamese style recipe originally from Good Taste magazine . Quick and tasty. Easily made gluten-fre by using a gluten-free suitable fish sauce”

Ingredients Nutrition


  1. Heat the oil in a wok over high heat.
  2. Add the chicken in batches and stir-fry for 2 minutes or until browned. Usually around 3 batches of chicken (If cooked in onw whole batch it tends to stew rather than cook throough and brown).
  3. Transfer the browned chicken to a large plate.
  4. Add the chilli and lemon grass to the wok and stir-fry for 1 minute or until aromatic.
  5. Add the chicken back into the wok along with the fish sauce, sugar and half the shallot to the wok and stir-fry for 1 minute or until the chicken is heated through.
  6. Divide the chicken mixture among 4 serving plates.
  7. Scatter the peanuts and remaining shallot over the chicken.
  8. Serve with steamed rice.

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