Vietnamese Chicken with Ginger & Kaffir Lime Leaves

bowl Serves 4


  • 5 boneless Chicken Thighs, sliced
  • 2 Tbsp Fish Sauce
  • 1 tsp Sugar
  • ½ tsp freshly Ground Black Pepper
  • 1 Tbsp Vegetable Oil
  • 6 cloves Garlic, sliced
  • 4cm knob Ginger, grated
  • ½ tsp ground Turmeric
  • 4 Kaffir Lime Leaves, finely sliced
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  • In a medium-sized bowl, combine the sliced chicken with the fish sauce, sugar and black pepper. Cover and chill in the refrigerator for at least 40 minutes.

  • Heat the oil in a wok over a medium to high heat. When hot, add the sliced garlic and stir to coat. Be careful not to burn the garlic. Add the chicken and grated ginger.

  • When the chicken is nicely browned, add the turmeric and 1/3 cup water. Increase the heat to high and cook for 4 minutes, or until the chicken is cooked through and the water has reduced to almost nothing. Remove from the heat and stir in the kaffir lime leaves.

  • Serve the chicken while it is hot with sticky rice and stir-fried bok choy.

  • Courtesy of Food Magazine. Recipe by Jo Wilcox. Photography by Shaun Cato-Symonds.

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