Vietnamese lemon grass and chilli chicken from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 22) by Diana Henry

  • chicken thighs
  • fish sauce
  • garlic
  • lemon grass
  • limes
  • groundnut oil
  • onions
  • caster sugar
  • chicken stock
  • red chillies
  • EYB Comments

    Chicken marinates at least 4 hours.

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

  • Eat Your Books

    Chicken marinates at least 4 hours.

  • ebalk02 on August 10, 2020

    Definitely tasty and easy to make, but nothing to write home about. Like purrviciouz said, the chicken didn't brown like in the picture.

  • purrviciouz on May 17, 2020

    The chicken didn't brown like in the picture. If making again then I would try browning on medium-high instead of medium and be sure to shake as much marinade as possible off to reduce liquid. This was pretty tasty and husband enjoyed it but it wasn't what I was anticipating.

  • Kduncan on December 19, 2018

    Chicken did not brown as well as in the picture when I cooked this. Flavors were good, but I feel there are much better recipes in this book.

  • TrishaCP on March 19, 2016

    Like others have said, very easy and very good. I put it in the marinade overnight and it was very easy to finish it up after work on a weeknight. I followed her cooking times for the chicken and didn't have problems, but I used thigh meat- the timing as written would have ruined breast meat though (which I think is listed as an acceptable option).

  • JoanN on March 14, 2016

    Flavors were good, but if you follow her directions chicken will be overcooked. Not in a hurry to make this again.

  • FJT on March 14, 2016

    Delicious and so easy to make; not least because I used lemongrass paste rather than chopping the real thing (lemongrass can be hard to find in the shops here).

  • Foodycat on May 06, 2015

    Very tasty, very simple.

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