Print Recipe

Beijing Restaurant Lemon Grass Chicken




  • 1 tablespoon vegetable oil
  • 1/2 white onion, sliced
  • 3 tablespoons finely chopped lemon grass *
  • 2 cloves shallots, chopped
  • 2 cloves garlic, chopped
  • 1 pound (breast or dark meat) chicken, diced (sliced beef or pork can be substituted)

To finish

  • 1 tablespoon fish sauce
  • 2 teaspoons soy sauce
  • Pinch of salt
  • 1 tablespoon granulated sugar
  • Additional oil for sautéing, as needed
  • 1/2 pound steamed broccoli, for color *
  • Steamed rice

* Discard fibrous outer leaves and upper half of the stalk; slice the tender white portion paper-thin and chop fine)


  1. For Marinade/Meat: Mix together the oil, onion, lemon grass, shallots and garlic. Add chicken meat and mix well. Set aside in refrigerator for about 1-2 hours.
  2. To Finish: Combine fish sauce, soy sauce, salt and sugar in a small bowl.
  3. Heat a large skillet or wok until very hot. Add a little oil, heat, then add chicken mixture and sauté until almost done, about 4 to 5 minutes.
  4. Stir the fish sauce, soy sauce, salt and sugar mixture, add it to the chicken and stir-fry briefly, about 1 to 2 minutes.
  5. Serve immediately, spooned over a bed of steamed broccoli, along with steamed rice.

Makes 3 or 4 servings.

Source: San Antonio Express-News - Beijing Restaurant, San Antonio, Texas

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