Good Food
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Lemongrass chilli chicken

QuickUnder $10/4 servesMain Meals Vietnamese
Serves 4Time 30 minsLemongrass chilli chicken

Fresh, clean and spicy Asian flavours

Fat - total 20g 29%
Fat - saturated 5g 21%
Salt 1162mg 51%
Protein 30g 60%
Carbs 35g 11%
Sugar 4g 4%
Energy 1852kJ 21%

% based on an adult’s recommended daily intake


  • ( 3 medium) Chicken thigh, raw
  • ( 8 tsp) Fish sauce
  • ( 2 stalk) Lemongrass, raw
  • ( 2 long) Red chilli, raw
  • ( 2 cloves) Raw garlic, peeled
  • ( 3 tbsp) Vegetable oil
  • ( 1/2 cup) Reduced-fat canned coconut milk
  • ( 1 medium) Brown onion, raw and peeled
  • ( 3 medium) Bok choy raw
  • ( 1/2 bunch) Fresh coriander
  • ( 1 cup) Brown rice
  • ( 1/2 tsp) Ground black pepper


  1. Cook the rice, following the instructions on the packet.
  2. Cut the chicken thighs into bite-sized pieces and place them in a mixing bowl.
  3. Cut the lemongrass, garlic, and chilli into a small dice.
  4. Using half of the mixture, marinate the chicken thighs.
  5. Cook the remaining lemongrass mixture in a pan with oil, until the garlic is cooked.
  6. Add the chicken to the pan. Fry for 5–7 minutes and ensure that it is cooked through.
  7. Add the coconut milk and 100mL of water and cook on high for 10 minutes, until the liquid is reduced by half.
  8. Serve with the rice.
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