Lemongrass Chicken

The Method for Lemongrass Chicken

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1. Mix the lemongrass, shallot, garlic, ginger, lime juice, maple syrup, chilli and pepper in a bowl. Add the chicken, toss and marinate for 20 minutes.

   Mark done Start 20 min timer

2. Heat the oil in a large frying pan or wok over high heat until it shimmers.

   Mark done

3. Cook the chicken in two batches, 5 to 6 minutes each, turning often, until the edges are golden and the centres are cooked through.

   Mark done Start 5 min timer

4. Scatter with the cilantro and serve straight away.

   Mark done

Things to Watch For

1. Bruise the lemongrass with the back of a knife before mincing; it releases more flavour.
2. If the marinade burns in the pan, lower the heat and add a splash of water.
3. Remove the seeds from the chilli if you prefer a milder dish.

If You're Missing Something

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

On the Table Alongside

Steamed white rice · Lettuce leaves · Sliced cucumber

Keeping Lemongrass Chicken

Keeps in the fridge for up to 3 days. Reheat in a hot pan for 2 minutes.

Quick Answers

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.