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Chilli and Lemongrass Chicken

A sweetly spicy Thai dish of chicken in a thick, fragrant sauce served with steamed rice and fresh herbs.

ChickenDinnerHigh ProteinDairy FreeSpicyThai

Estimated Nutrition

Per Serving Total
Calories 492.3 kcals 984.6 kcals
Carbohydrates 23.1 grams 46.2 grams
Fat 27.1 grams 54.2 grams
Protein 39.2 grams 78.4 grams
Cook Time
15 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
12
g
Caster Sugar
CondimentsSauces
15
ml
Thai Fish Sauce
Liquids
100
ml
Chicken Stock
Meat
350
g
Chicken Thigh Meat
cut into bite-sized chunks
NutsSeeds
2
stalks
Lemongrass
finely chopped
2
cloves
Garlic
peeled and finely chopped
1
handful
Mint
fresh leaves to garnish
1
handful
Basil
fresh leaves to garnish
1
handful
Coriander
fresh leaves to garnish
OilsFats
15
ml
Sunflower Oil
Vegetables
1
piece
Red Chilli
deseeded and finely chopped
0.5
head
Broccoli
cut into small florets

Steps

  • Combine lemongrass, chilli, garlic, and fish sauce in a bowl.
  • Marinate chicken with half of the lemongrass mixture for 20 minutes.
  • Heat oil in a wok and stir-fry the reserved lemongrass mixture until fragrant.
  • Add marinated chicken and stir-fry for 5 minutes until browned.
  • Add broccoli florets and stir-fry for one additional minute.
  • Pour in chicken stock and sugar, simmering until the sauce thickens.
  • Serve over steamed rice garnished with fresh herbs.