Thai lime and lemongrass chicken from The Instant Cook by Donna Hay

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on April 14, 2013

    p. 93 - A quick and tasty dish that’s ideal for a weeknight meal. The only real labour in the preparation of this dish is the chopping of a few ingredients (lemongrass, green onions and ginger). I also chopped a couple of Thai bird chilis, which I’d elected to substitute for chili flakes. I also added some chopped garlic as well. Suffice to say this came together in no time. We had some brown jasmine rice leftover from a prior meal so we served this mixture atop the rice and it was indeed delicious and flavourful. I had some chopped, roasted peanuts in the freezer so I pulled those out and put them out for folks to sprinkle atop. I would definitely use the garlic and Thai bird chilies again as we enjoyed the flavours both brought to the dish. This is a keeper, prep can all be done ahead and it makes for a fast and enjoyable weeknight meal. Next time we’ll serve in lettuce cups. Photos here: http://chowhound.chow.com/topics/895710#8017774

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.