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MALAYSIAN SPICY LEMONGRASS CHICKEN

Sana Umer
This Malaysian Spicy Lemongrass Chicken is packed with bold flavours! Aromatic lemongrass, fiery chilies, and tender chicken make this dish a perfect balance of heat, zest, and savoury depth—ideal with rice or noodles.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine Malaysian
Servings 4 people
Calories 350 kcal

Ingredients
  

  • 1½ lbs 700g boneless chicken thighs, cut into bite-sized pieces
  • 2 stalks lemongrass white part only, finely minced
  • 4 cloves garlic minced
  • 1 small red onion thinly sliced
  • 2 red chilies sliced (adjust to taste)
  • 1 tablespoon ginger minced
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 2 tablespoons oil
  • Fresh coriander cilantro, for garnish
  • Steamed jasmine rice for serving

Instructions
 

Marinate the Chicken:

  • In a bowl, combine chicken with fish sauce, soy sauce, oyster sauce, sugar, and half of the minced lemongrass. Let it marinate for 15–30 minutes.

Sauté Aromatics:

  • Heat oil in a pan over medium-high heat. Add garlic, ginger, onions, remaining lemongrass, and chilies. Stir-fry until fragrant.

Cook Chicken:

  • Add marinated chicken to the pan. Cook for 10–12 minutes, stirring occasionally, until chicken is browned and cooked through.

Finish and Serve:

  • Garnish with fresh coriander. Serve hot with steamed jasmine rice.

Notes

Make Ahead:
Chicken can be marinated overnight for deeper flavour.
Customizing the Spice:
Use bird’s eye chilies for extra heat or reduce chilies for a milder version.
Serving Suggestions:
Serve with jasmine rice, coconut rice, or stir-fried noodles.
Allergy-Friendly Options:
Use tamari instead of soy sauce for a gluten-free version.
Storage Tips:
Refrigerate leftovers for up to 2 days. Reheat in a skillet or microwave.
Keyword Asian stir-fry, easy lemongrass chicken, Malaysian chicken, sambal chicken, spicy chicken recipe