Chicken with Lemon Grass

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

This is a refreshing, tangy dish. Just one word of warning: take care not to burn the sugar.


  • 900 g (2lb) free-range chicken breast fillets, skinned and cubed
  • 2 tablespoons fish sauce
  • 2 teaspoons finely chopped garlic
  • 3 tablespoons white sugar
  • 1 blade of lemon grass, finely chopped
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons groundnut oil
  • Slivers of seeded red chilli pepper


Marinate the chicken in the fish sauce, garlic, 1 tablespoons ugar, the lemon grass and pepper for 30 minutes.

Heat the oil in a large, lidded pan and sauté the chicken until it is golden. Lower the heat, cover and simmer until the chicken is tender, about 20 minutes.

Meanwhile, caramelise the rest of the sugar by heating it over a medium heat in a very small pan. Don’t take your eyes off it as it turns liquid and bubbly. As soon as it becomes golden brown, take it off the heat. Immediately stir in the slivers of chilli and mix them into the chicken, heat through and serve with steamed rice.