Lemongrass Chicken

READY IN: 20mins
Recipe by ImPat

From our local/state paper and one of my favourite food columnist Marg Johnson. Have not included marinating time or 10 minutes.

Top Review by Leggy Peggy

Sensational recipe. I made a few adjustments, but they didn't affect the deliciousness of the core recipe. This is what I did and why. Unexpectedly, I needed to feed a crowd and wanted to make a one-dish meal that included veggies. I had all the ingredients on hand -- and a few more. This is what I planned to make, so I decided to forge on with a stir fry. I thin-sliced three chicken breasts and tossed the pieces in the marinade -- and left them for about 20 minutes. Also thin-sliced a red capsicum (bell pepper) and a bunch of baby bok choy. I then stir-fried the chicken, in two batches (and taste-tested to determine that this was a real winner). I set the chicken aside and then stir-fried the capsicum for a minute, then added the bok choy and stir-fried for another minute. Finally I added a 1/2 cup of chicken stock (mixed with two teaspoons of cornstarch/cornflour) and stir-fried for another minute or so -- to heat everything through. Served with steamed rice and to rave reviews. Can imagine this being used with fish pieces or calamari. Yummo!

Ingredients Nutrition


  1. Trim any excess fat from the thigh section and cut through the thick parts to allow the marinade to pentrate more.
  2. Combine ingredients down to and including the vegetable oil and add the chicken and leave to marinate for 10 minutes.
  3. Then over high heat, barbecue the chicken, turning once and basting with any remaining marinade during that time.
  4. Serve with crisp salad leaves, a sambal, the lime wedges and garnish with the coriander leaves and steamed rice is also good.

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