Coconut Water Is the Secret Ingredient in This 15-Minute Vietnamese Lemongrass Chilli Chicken
A fast, flavour-packed Vietnamese Lemongrass Chilli Chicken made in a single pan in under 15 minutes. The recipe uses a blended lemongrass-chilli-garlic paste, a fish sauce and sugar marinade, and coconut water to build a fragrant, slightly sweet sauce over juicy chicken thighs. Perfect for weeknight dinners with minimal washing up.
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🧾 Ingredients
- 1Boneless, skinless chicken thighs (200g per person)
- 2Lemongrass – 2 sticks (or lemongrass paste)
- 3Red chillies – 2–3
- 4Garlic – 3–4 cloves
- 5Granulated or caster sugar – 2 tbsp
- 6Fish sauce – approx. 50 ml
- 7Vegetable oil – 1 tbsp
- 8White onions – 2, cut into wedges
- 9Coconut water – 250–300 ml
- 10Fresh coriander to garnish
- 11Jasmine rice to serve
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