Malaysian Spicy Lemon Chicken

Fresh and fragrant, lemony and lovely, and so, so quick!


Serves 2

This recipe is taken from Delia's How to Cheat at Cooking

Malaysian Spicy Lemon Chicken
 2 chicken breasts, skin on, halved
 teaspoons groundnut or other flavourless oil
 1 tablespoon fresh coriander leaves
 lemon wedges
For the sauce
 1 small red onion, peeled and quartered
 1 piece jalapeño pepper, from a jar
 2 cloves garlic, peeled
 1 stalk Blue Dragon whole lemongrass (from a jar), cut into 3 pieces
 1 tablespoon Kikkoman soy sauce
 juice of 1 large lemon
 1 rounded teaspoon sugar


First, season the chicken breasts, then in a smallish frying-pan, heat 1 teaspoon of the oil till very hot. Add the chicken breasts and brown them on both sides.

Meanwhile, whiz the red onion, jalapeño pepper, garlic and lemongrass together in a mini-chopper until very finely chopped. Then remove the chicken to a plate.

Add the other teaspoon of oil to the pan, followed by the onion mixture, and stir it around for about a minute to draw out the fragrance. 

Now, add the soy sauce, lemon juice and sugar to the pan, give it another good stir, then pop the chicken back in.

Turn the heat to low and simmer with a lid on for about 15-20 minutes, turning the chicken once. 

Serve the chicken (sliced if you like) with noodles, and garnish with coriander and lemon wedges.

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