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  • Andy

Lemongrass Chicken

Updated: Apr 27, 2020

I have been playing with the flavors of Southeast Asian, it is an area I have not explored before. Here is one of the recipes I recreated from one of my favorite Thai dishes: Enjoy


4 chicken breasts, skinned and boned

3 green onions chopped into about 1-inch slices

2 tablespoons of minced lemongrass, from the blub end

2 tablespoons of minced garlic

2 tablespoons of fish sauce

1 tablespoon of minced chili of choice

2 teaspoons of raw sugar

1 1/2 teaspoons of soy sauce

1 red pepper, sliced in strips

1 green pepper, sliced in strips

1 medium onion, sliced in strips

1/2 cup Coconut Milk

1/4 cup shredded Lemon Mint

salt and pepper to taste

Canola oil


Cut chicken into bit sizes pieces and place in a large bowl followed by the ingredients in the first section. Toss to coat, cover, and place in the fridge to marinate, at least 2 hours, the longer the better.

Place a large skillet over medium-high heat with a few table spoons of oil and heat until the oil starts to shimmer. Add peppers and onions and saute until just about soft. Now add the chicken and stir fry the chicken until done about 3 to 4 minutes. Take a piece and cut open to make sure it's cooked through. Stir in coconut milk to coat. Serve with a nice spicy cucumber salad.

Enjoy Cooking

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