be Recipes

Lemongrass Chile Chicken

Lemongrass Chile Chicken


  • 2 large chicken thighs, sliced
  • 2 diced lemongrass stalks
  • 1 fresh green chili pepper
  • 2 chopped shallots
  • 4 finely diced garlic cloves
  • ½ cup diced onion
  • 6 finely chopped green onions
  • ½ tablespoons cactus sugar
  • 3 tbsp fish sauce
  • 3 tbsp vegetable oil
  • 1 cup Be Coconut Water
  • 1 tsp chopped cilantro
  • Steamed jasmine rice


  1. Prepare the marinade in a medium bowl by combining the sugar and fish sauce and mix until the sugar has dissolved. Split the following ingredient portions in half: lemongrass, garlic and green chili peppers. Add to the marinade and mix. Place sliced chicken in bowl and coat with marinade. Cover bowl and refrigerate for at least 1 hour.
  2. In a medium heated, oiled pan or wok, cook the second half of the lemongrass for 1 minute. Add remaining garlic and green chilies. Add shallots and onion and fry until ingredients have slightly browned.
  3. Turn the heat to high and add marinated chicken slices. Cook on all sides until brown.
  4. Add coconut water, and cover with a lid. Turn the heat back down to medium and let the ingredients simmer for 5 minutes.
  5. Drain excess sauce and pour over steamed jasmine rice. Garnish with cilantro.