Thai Lemongrass and Chilli Chicken
Thai Lemongrass and Chilli Chicken



  • 2 chopped lemongrass stalks
  • 1 red chilli, chopped
  • 2 chopped garlic cloves
  • 1 tbsp Thai fish sauce
  • 350g chicken thigh chunks, bone and skin removed
  • 1 tbsp oil
  • 100ml chicken stock
  • 1 tbsp sugar
  • ½ head of broccoli, cut into florets
  • Handful of fresh basil, mint and coriander leaves
  • Rice, to serve
  • Combine the lemongrass, garlic, fish sauce and chilli in a bowl. Add half of this mix to a separate bowl with the chicken pieces, mix well, and marinate for 20 mins. Heat a wok and add the reserved half of the lemongrass mixture, and stir-fry for 1 min. Add the chicken, fry for 5 mins, then chuck in the broccoli and fry for a minute or two more.
  • Pour the stock into the wok with the sugar, and simmer for a few mins to thicken. Serve with rice and a garnish of fresh chopped herbs.
30 mins
2 serving

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