Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Bright, aromatic and quick — Vietnam.
plus marinating
Equipment: Large frying pan
Measures and names
Ingredients
- 600 g chicken thighs, sliced
- 2 lemongrass stalks, finely chopped
- 3 garlic cloves, crushed
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp oil
- Lime, herbs and salad, to serve
Optional extras
- 1 red chilli, chopped
Method
- Mix the chopped lemongrass, garlic, fish sauce, soy sauce and chilli. Stir in the chicken and marinate for 20 minutes.
- Heat the oil in a large pan over a medium-high heat.
- Add the chicken in a single layer and cook for 8–10 minutes, turning occasionally, until golden, caramelised and cooked through.
- Pile a fresh salad of leaves and herbs onto plates and top with the sizzling chicken.
- Finish with a generous squeeze of lime — the fish sauce means no added salt is needed.
Swaps and tips
Use a jar of ready-chopped lemongrass to save time. Serve over a crunchy salad rather than rice noodles. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 28 g | 2 g | 0 g | 20 g | 311 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
