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Lemongrass Chicken

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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Calories: 750kcal
Servings: 2 People
Metric - Imperial

Ingredients

Chicken

  • 4 Chicken Thighs Boneless
  • 15 ml Fish Sauce
  • 5 g Brown Sugar
  • 15 ml Neutral Oil
  • 1 Stalk Lemongrass Finely Minced
  • 3 Garlic Cloves Grated

Rice

  • 150 g Jasmine Rice Washed
  • 325 ml Cold Water
  • Salt To Taste

Quick Pickled Carrot & Cucumber

  • 1 Carrot Julienned
  • 1 Cucumber Julienned
  • 30 ml Rice Vinegar
  • 5 g White Sugar
  • 2.5 g Salt

Serving

  • Coriander (Cilantro)
  • Mint
  • Lime Wedges
  • Fried Shallots Optional
  • Long Red Red Chilli Sliced

Method

  • Rinse the jasmine rice under cold water until mostly clear. Add to a pot with the water and a pinch of salt. Bring to a boil, cover, reduce to low and cook for 12 minutes. Turn off the heat and rest covered until ready to serve.
  • Add the carrot and cucumber to a bowl with the rice vinegar, sugar and salt. Mix well and set aside for 10-15 minutes to lightly pickle. Keep it crisp and fresh, not heavily acidic.
  • Add the chicken thighs to a bowl with the fish sauce, brown sugar, oil, minced lemongrass and grated garlic. Massage well until evenly coated.
  • Heat a pan over medium-high heat. Add the chicken smooth side down and cook without moving for 4-5 minutes until deeply golden. Flip and cook for a further 3-4 minutes until cooked through and reaching an internal temperature of 74°C (165°F). If the pan gets too dark, add a small splash of water to loosen the caramelised bits.
  • Remove the chicken and rest for 2 minutes, then slice each thigh into 2-3 large pieces.
  • Spoon rice onto plates, top with sliced lemongrass chicken and a generous mound of pickled carrot and cucumber. Finish with fresh coriander and mint, a squeeze of lime and optional fried shallots or chilli.
Chef's Tips
Sear the chicken smooth side down first and leave it undisturbed — this is where the deep golden colour and caramelisation come from, so resist the urge to move it early.
Mince the lemongrass as finely as possible — only the pale, tender part is used, and a fine mince stops the marinade from being fibrous or stringy.
Let the carrot and cucumber pickle for just 10-15 minutes — any longer and they'll lose their crunch and turn overly acidic.
Storage & Reheating
Store chicken and rice separately in the fridge for up to 3 days. The cooked chicken freezes well on its own for up to 2 months — thaw in the fridge before reheating. The pickled vegetables are best made fresh and don't freeze well, so keep those separate. Reheat in the microwave until hot. Add fresh pickles and garnishes when serving.
Serving 460gCalories 750kcalCarbohydrates 91.3gProtein 53gFat 16.9gSaturated Fat 3.8gPolyunsaturated Fat 3.73gMonounsaturated Fat 7.44gTrans Fat 0.1gCholesterol 211.5mgSodium 954.7mgPotassium 935.4mgFiber 3.1gSugar 6.6gVitamin A 914.23IUVitamin C 4.08mgCalcium 80.4mgIron 6.3mg