Lemongrass chicken with chilli dipping sauce

  • 20 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Lemon grass chicken with chilli dipping sauce
  • 2 sticks fresh lemon grass
  • 200 gram rice vermicelli noodles
  • 2 tablespoon peanut oil
  • 600 gram chicken thigh fillets, sliced thinly
  • 1 clove garlic, crushed
  • 1 tablespoon fish sauce
  • 2 cup (120g) shredded iceberg lettuce
  • 1 medium carrot, grated coarsely
  • 1 lebanese cucumber, halved, seeded, sliced thinly
  • 1/4 cup (35g) toasted peanuts, chopped
  • 1 red radish, grated finely
Chilli dipping sauce
  • 1/3 cup (75g) sugar
  • 1/2 cup (125ml) water
  • 1 tablespoon white vinegar
  • 1 small fresh red chilli, chopped finely


Lemon grass chicken with chilli dipping sauce
  • 1
    Cut each stick of lemon grass 10cm from the root end; discard tops. Peel away tough outer layers. Split lemon grass in half, remove V-shaped core and discard. Chop remaining lemon grass finely.
  • 2
    Place noodles in a medium heatproof bowl, cover with boiling water. Stand until tender; drain. Rinse under cold water; drain.
  • 3
    Meanwhile, to make dipping sauce: combine sugar and water in a small saucepan. Stir over low heat, until sugar dissolves. Bring to the boil; reduce heat. Simmer, uncovered, 2 minutes or until the sauce thickens slightly. Remove from heat; add vinegar and chilli.
  • 4
    Heat a little of the oil in a wok or large frying pan; stir-fry chicken, in batches with oil, until browned and cooked through. Return chicken to the wok; make a well in the centre. Add the remaining oil, lemon grass and garlic. Cook 1 minute, or until fragrant and softened. Add sauce; toss to coat chicken in sauce.
  • 5
    Divide noodles among serving bowls. Top with lettuce, carrot, cucumber and chicken. Sprinkle with peanuts and radish. Serve with sauce.

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