Lemongrass Chicken with Bok Choy and Bean Shoots

Lemongrass Chicken with Bok Choy and Bean Shoots

This chicken dish is a real flavour sensation!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner
Cuisine Chicken / Poultry & Egg, Quick Easy
Servings 4 People


  • 600 g Chicken Pieces Boneless, skinless
  • 2 Tbsp Lemon Grass Finely chopped
  • 4 pcs Spring Onions Finely chopped
  • 2 tsp Fish Sauce
  • 1 tsp Sambal Olek
  • 1 tsp Sugar
  • 1 Tbsp Peanut Oil
  • 1 pc Small Onion Sliced
  • 300 g Bok Choy Washed and quartered
  • 200 g Bean Sprouts
  • 1 Tbsp Sesame Oil and Oyster Sauce
  • 1 Light Coating of Olive Oil Spray


  • Preheat oven to hot. Combine chicken pieces, lemon grass, spring onion, fish sauce, sambal oelek, sugar and peanut oil in a large bowl and mix well to coat. Transfer chicken pieces to a pre-heated lightly oiled baking dish. Bake uncovered, in hot oven for about 15 minutes or until chicken is cooked through.
  • Meanwhile, fry sliced onion in oil for a few seconds. Add bok choy and bean shoots, stir gently. Cover and cook for approximately 3 minutes.
  • Place in a serving dish and drizzle with warmed sesame oil and oyster sauce. Place chicken on top of vegetable and bean shoot mix and serve.


Calories :289
Kilojoules :1442
Fat :12.9
Carbohydrate :9.2
Protein :35.4
Sodium :432
Saturated Fat :3.3
Fiber :2.7
Calcium :4
Sugar :5.7
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