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Vietnamese Lemongrass Chicken


500g (1 lb) chicken thigh fillets, cut into roughly 3cm cubes

2 Tbsp fish sauce

1 Tsp white sugar

1 Tsp cornflour (cornstarch)

1 lemongrass stalk, bruised and white part finely chopped

2 tbsp vegetable oil

5 garlic cloves, finely chopped

1 long red chili, finely chopped

1 small onion, sliced

1/2 cup of coconut water

1 long red chili, finely sliced

¼ cup roughly chopped coriander (cilantro) to serve (optional)


  1. Combine the chicken, fish sauce, sugar, cornflour and half the lemongrass in a large bowl. Leave to marinate for 10 minutes.

  2. Head wok using 1 tablespoon oil. Add chicken to spread out on one layer. Cook until light golden brown. About 2 minutes.

  3. Heat 1 tablespoon of the vegetable oil in wok over high heat. Add remaining lemongrass, garlic, chilli and onion and stir-fry for a minute. Add chicken, then stir-fry and toss everything together.

  4. Add the coconut water and simmer for 5 minutes or until the chicken is cooked through and the sauce has thickened slightly. Servce hot.

By: Marion's kitchen

Developed by: Brin Xu