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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

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Notes about this recipe

  • Eat Your Books

    Chicken marinates at least 4 hours.

  • 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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