Malaysian Spicy Lemon Chicken

15 minutes - 20 minutes
to cook

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

NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then.  We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available.

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A picture of Delia's How to Cheat at Cooking

This recipe is from Delia's How to Cheat at Cooking. Serves 2

  • method
  • Ingredients


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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