Lemongrass Chilli Chicken Recipe

  • 130g of chicken breast, boneless and skinless cut in to cubes of about 1 inch
  • 1 tbs of flour
  • pinch of salt and pepper
  • 1 tsp olive oil
  • 1 tsp sesame oil
  • 3/4 of a long red chilli, sliced on the diagonal
  • 1 stem of lemongrass (white part only), chopped finely. This is equivalent to about 2 tbs of lemongrass
  • 1 tsp of minced garlic or one clove of garlic, chopped finely
  • 1 tsp of raw sugar
  • 1 tsp of dry sherry
  • 1 tsp soy sauce
  • 30ml of chicken stock (2 tbs)
Lemongrass Chilli Chicken Recipe


  1. Preheat the oven to 200 C (about 400 F)
  2. Mix the flour and salt and pepper in a small bowl
  3. Toss the chicken in the flour and salt and pepper mix, making sure that the chicken is evenly coated.
  4. On a medium-high stove, heat the olive oil and sesame oil in an oven proof fry pan.
  5. Once the oils are hot add the chilli and lemongrass. The oil should sizzle when you add the ingredients.
  6. Stirfry the chilli and lemongrass for about 2 minutes until they both start to soften.
  7. Add the chicken to the fry pan and cook for about 4-6 minutes, turning the chicken during the process until it is lightly golden on all sides.
  8. Whilst the chicken is cooking, mix the garlic, sugar, sherry, soy sauce and chicken stock in a small bowl to make a sauce mix.
  9. Once chicken has changed colour, pour the sauce mix over the chicken and stir well.
  10. Pop the fry pan in to the oven and cook for about 15 minutes, until chicken is cooked through. If you want to make a larger batch, then the chicken may take longer.
  11. Give one final stir and serve over rice.

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