Make Luke's Lemongrass & Chilli Chicken at home

See how our Etihad Guest Ambassador Luke Nguyen makes this simple dish come to life. 

3 tablespoons fish sauce
1.5 tablespoons sugar
2 lemongrass stems, white part only, finely diced
4 garlic cloves, finely diced
2 long red chillies, finely diced
500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
3 tablespoons vegetable oil
250 ml (81/ 2 fl oz/1 cup) young coconut juice
1/2 onion, cut into wedges
Coriander (cilantro) sprigs, to garnish

In a mixing bowl, combine the fish sauce and sugar and mix until the sugar has dissolved. Add half the lemongrass, half the garlic, half the chilli and all of the chicken. Toss the chicken to coat, then cover and marinate in the refrigerator for 1 hour, or overnight for an even tastier result.

Heat a large saucepan or wok over medium heat. Add the oil and the remaining lemongrass, garlic and chilli and stir-fry for 1 minute, or until fragrant and slightly brown.

Increase the heat to high, then add the chicken and seal for 2 minutes on each side, or until browned all over.

Now add the coconut juice and onion. Cover and cook over medium heat for 5 minutes, or until the sauce has reduced by half.

Transfer to a bowl, garnish with coriander and serve with steamed jasmine rice.

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