Vietnamese Chilli & Lemongrass Chicken
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A quick and flavorful Vietnamese stir-fry featuring chicken with lemongrass, chili, and fish sauce. Ready in just 10 minutes of cooking, perfect for a weeknight dinner.
Ingredients
- 6 lemongrass
- 29.6 ml vegetable oil
- 4 clove garlic finely chopped
- 1 red chilli deseeded and finely chopped
- 500 g boneless, skinless chicken thighs cut into bite-sized pieces
- 29.6 ml fish sauce
- 14.8 ml soy sauce
- sugar
- 1 coriander (cilantro) leaves roughly chopped
- rice noodles
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 328 mg
- Iron: 11.6 mg
- Magnesium: 133 mg
- Phosphorus: 524 mg
- Potassium: 1579 mg
- Zinc: 5.53 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 6 lemongrass
- 29.6 ml vegetable oil
- 29.6 ml fish sauce
- 14.8 ml soy sauce
- sugar
- rice noodles
Prepare
- 4 clove garlic, finely chopped
- 1 red chilli, deseeded and finely chopped
- 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 coriander (cilantro) leaves, roughly chopped
Let's Cook
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Step 1.
Prepare the lemongrass: remove tough outer leaves and cut off the ends. Starting at the fatter end, slice each stalk into rings until you see a purple band; stop when the purple band disappears. Discard the tough ends. Pulse the lemongrass rings in a mini food processor until very finely chopped.
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Step 2.
Heat a wok over high heat and add the vegetable oil. When the oil is smoking, add the chopped lemongrass, finely chopped garlic, and deseeded finely chopped red chilli. Stir-fry for about 10 seconds until fragrant.
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Step 3.
Add the bite-sized chicken pieces to the wok and stir-fry for 3–4 minutes, until the chicken is golden and cooked through.
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Step 4.
Pour in the fish sauce, soy sauce, and a pinch of sugar. Stir-fry for another 30 seconds, then add the roughly chopped coriander leaves. Toss to combine. Serve immediately with rice noodles and extra lemongrass stalks.