Fragrant Lemongrass Chicken with chilli & pineapple salsa

Time 30 min
Difficulty Easy
Serves 4


Tegel Fresh Chicken Skinless Breast
  • 2 cloves garlic
  • 2 Tbsp grated fresh ginger
  • Juice of one lemon
  • 2 Tbsp lemongrass, finely chopped
  • 1 large red chilli, de-seeded and finely chopped
  • 1 medium onion, sliced
  • 2 Tbsp light oil (sunflower, rice bran etc)
  • 600g Tegel Fresh Chicken Skinless Breast, cut into 1cm pieces
  • 4 Tbsp grated palm sugar (or 2 Tbsp brown sugar) 
  • 1/3 cup water
  • Salsa:
  • 1 cup fresh, diced pineapple
  • 2 kaffir lime leaves sliced very thinly
  • 1 red chilli deseeded and sliced very thinly
  • Splash of rice wine vinegar


1. Marinate the chicken in a bowl with the garlic, ginger, lemon juice, lemongrass, chilli and onion.  Allow 15

2. Heat the oil in a heavy based pan (or wok) until almost smoking. Add the Tegel Fresh Chicken Skinless Breast and stir fry for 3-4 minutes until it is golden.

3. Reduce the heat. Add the palm sugar and allow to caramelise with the pan juices (about 1-2 minutes), stirring
to loosen the chicken from the pan and to scrape up the caramelised bits. Add the water and cook for a further 7-10 minutes on a slow simmer or until chicken is cooked. Season to taste.


1. Mix the ingredients together in a small bowl.

Serve the fragrant chicken with salsa, sticky rice and steamed green beans or courgettes on the side.

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