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Heart Failure

Chicken with lemongrass

Chicken with lemongrassimage
image showing recipe preparationPreparation timeelementPreparation time11 min
image showing recipe preparationCooking timeelementCooking time15 min
image showing recipe preparationPortionselementPortions2
image showing recipe preparationFromelementFromAsia


4 chicken thighs
 2 stems of fresh lemongrass
 2 cloves of garlic, chopped
 1 shallot
1 teaspoon fish sauce
 1 teaspoon soy sauce
 1 tablespoon rice vinegar
 2 tablespoons of honey
 4 tablespoons of water
 1 tablespoon coarsely chopped coriander leaves.

 100 g white rice
 200 g frozen green beans


 Wash the lemongrass. Remove the first membranes and chop the light part of the stem (close to the bulb).
In a bowl, mix the fish sauce, soy sauce, sugar, rice vinegar and water. Add the chopped lemongrass, chopped shallot and pressed garlic.
Pour this marinade over the chicken and keep in a cool place for 2 hours.
Preheat the oven to 180°C.
Bake the chicken (and marinade) for 40 minutes until chicken is cooked through.
 Baste the chicken with the marinade every 15 minutes. Add a little hot water if it evaporates too quickly before the end of cooking.
 When the cooking is finished, sprinkle with chopped coriander leaves.
Cook the rice and green beans in boiling water (separately). Serve as an accompaniment.
Energy Protein  Total carbohydrate SUGAR Fiber Total fat saturated fat Sodium
479.3 Kcal 42.5g 33.8 g 7.5 g 2.8 g 18.7 g 6.8 g 347 mg

The nutritionist's advice:

You can keep the top of the lemongrass stem (green part) to flavor your broths. It is preferable to flavor cooking water or your dishes with aromatic herbs and spices that will reduce the salt seasoning.
The photo shows when the batch is doubled to serve 4.