Lemon Grass Chicken with Jicama Salad

Thai cooking has always been a passion, with fresh aromatic ingredients like lemon grass, cilantro, chilies and ginger, the possibilities of creating dishes is endless. This cuisine brings to the world  the 5 flavors of sweet, salty, sour, bitter and hot. The  subtle variation in proportions of ingredients used highlights these flavors.


I am fortunate to have a store within a mile that carries fresh Thai ingredients ( except for Kaffir lime leaves). Kaffir lime leaves are essential flavoring in Thai cooking and I found a wonderful online store for a bag of dried leaves. The smell is heavenly.

Lemon Grass ( or Takrai) is widely available and sold in bunches. The edible portion is about 4-6 inches from the root. The rest can be used for flavoring broths.

lemongrass-chickenI am using fresh mushrooms but If you have dried shiitake mushrooms just soak them in warm water until they are soft and use the broth in cooking as well.


I made batches of  beautiful turmeric lemon grass paste and yellow thai curry paste ( to be used later).

To see another recipe using the paste check out the Lemon grass lettuce cup with turkey and Thai Vegetable soup.

Lemon Grass Chicken with Jicama Salad

  • Servings: 2
  • Difficulty: easy
  • Print

a fragrant chicken and lemon grass stir fry with jicama salad

Lemon Grass paste

  • 2-3 stalks and remove the hard dry stalks first and then chop the interior using the whitish section
  • 2-3 cloves of garlic
  • One inch Galangal or fresh ginger
  • 1 inch fresh turmeric ( or 1 tsp dry)
  • Sea salt
  • 2 tablespoons of olive oil


  • Blend all ingredients in a blender adding water as needed for consistency. Then a couple of tablespoons of olive oil and a final blend. This will store well for 2-3 weeks in the fridge


Jicama Salad

  • A cup of peeled and coarsely grated Jicama root
  • 2 sliced green chilies
  • 3 stalks of green onions ( chopped)
  • 1 seeded and sliced roma tomato
  • Cilantro for garnish
  • For the dressing: Mix together 1 tablespoon of lemongrass paste, 1 tablespoon of fish sauce, 1/2 tso organic coconut sugar, juice of 1/2 lime. Adjust salt to taste.


  • Mix the dressing with the ingredients and chill.  Top with crushed roasted peanuts (optional)



Chicken Stir Fry

  • 2 tablespoons Lemongrass paste
  • 2 organic grass fed chicken breasts
  • 1 tablespoon coconut oil
  • 1 tables spoon mince garlic
  • 3/4 Slice red Thai chilies
  • 2-3 kaffir lime leaves
  • 1 tablespoon good quality fish sauce
  • 1/2 chicken broth
  • A cup of sliced shiitake mushroom
  • A few stalks of asparagus
  • Chopped Cilantro and green onions for garnish


  • I have used chicken breast but boneless thighs would be great. You can marinate the chicken in lemongrass paste for an hour or more.
  • Slice the shiitake mushrooms and the asparagus and set aside.
  • Slice the chicken into 1 inch pieces and brown in coconut oil. Add the red chilies and minced garlic.
  • Add the broth and fish sauce, lime leaves and taste for salt. You can also add more lemongrass if needed. Let it cook for 5-10 mins and then stir in the asparagus and mushroom.
  • Turn off the heat in a couple of minutes and garnish with cilantro

Serve the chicken with white rice or quinoa and a side of the Jicama salad.


This is going to Angie’s Fiesta  with co-hosting this week done by the very awesome Anugya @ Indian Curry Shack and Margy @ La Petite Casserole

I am also taking this at

23 Comments Add yours

  1. Love the pic!!! Becoming a pro food photographer

    Sent from my iPhone



    1. Gigi thanks 🙏- iphone in natural light 😉


  2. Lina says:

    Wow! Looks really delicious and such pretty pics I have to say!

    Liked by 1 person

  3. Love all the flavors in this dish Zeba. I always “order” Thai and haven’t ventured to make it myself but you have made it look easy and delicious. Gorgeous photography too!

    Liked by 1 person

    1. Johanne it is really easy to make and a notch up from ordering 😀 enjoy your Sunday and thank you!

      Liked by 1 person

  4. ICSbyAnugya says:

    This Lemon Grass Chicken looks very appetising, Zeba! Thanks for getting it to the party! I’m going to grab some before it gets over! 🙂
    Happy FF!


    1. Anugya thanks so much and happy hosting❤

      Liked by 1 person

      1. ICSbyAnugya says:

        Thanks dear!❤️

        Liked by 1 person

  5. Zeba this looks fantastic, I love Thai food it’s simple and flavorful and so so delicious. Love this recipe.


    1. Thanks Suzanne 🙏Love experimenting with Thai flavors and this one is quite simple.

      Liked by 1 person

  6. chefjulianna says:

    This is a feast for the eyes, Zeba! Just beautiful!

    Liked by 1 person

  7. I love Thai food, too. As you say, just so many complex flavors that complement each other so beautifully. Thanks for this recipe!

    Liked by 1 person

    1. Thanks so much Christina. It’s really nice when you can make the sauces ahead of time with fresh ingredients:)


  8. Loretta says:

    Oooo I’m loving this dish and squirreling it away to try. Like you, I absolutely adore the ingredients, and I like that the flavors remain simple, yet so tantalizing. I’ve managed to befriend a Vietnamese guy who runs a small restaurant business just walking distance from the house. He gave me an entire bag of kaffir lime leaves that he buys in bulk and freezes whole. He told me to come back for more when I was done 🙂 I’m also trying to cut back on carbs, so am gathering recipes like these that I can make without the carbs. Brilliant photography Zeba 🙂

    Liked by 1 person

    1. Loretta thanks 🙏 I need to find the fresh line leave here, will start asking around and a restaurant would be the right place to start – thanks for that idea. I have also cut back dramatically on carbs and made this with the side salad. It was perfect.


  9. What an amazing dish! Thanks for being at FF!

    Liked by 1 person

    1. Thanks 🙏 Margherita !


  10. Your recipes are always so interesting and creative! Next time I go to an Asian grocery store, I’ll make sure to get jicama so I can try this! Sounds so yum!


    1. Thanks Angie :). The sweetness and crunch in the Jicama is fantastic. You can julienne instead of grating for more crunchiness in salads. Glad you liked it ❤ ❤


  11. Oh my, this looks delicious. I don’t cook Thai food very often but this looks like something I would like to try. I especially like the lemon grass paste.


    1. Thank you so very much! Let me know if you try it out 🙂


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