Photo of Ginger & lemongrass chicken by WW

Ginger & lemongrass chicken

Points® value
Total Time
30 min
10 min
20 min
Elevate a humble chicken breast to something special with a Thai-style marinade.


Lemongrass paste

1 teaspoon(s)

Root Ginger

½ teaspoon(s)

Lime Juice, Fresh

2 tablespoon(s)

Chicken breast, skinless, raw

1 medium

Calorie controlled cooking spray

4 spray(s)


1 portion(s), medium

Carrots, raw

1 medium


¼ teaspoon(s), chopped

Rice Wine Vinegar

1 teaspoon(s)


½ teaspoon(s), level

Sesame Oil

1 teaspoon(s)

Spring Onions

1 medium, trimmed and finely sliced

Coriander, fresh

1 tablespoon(s), chopped

Fragrant jasmine rice

60 g, dry


  1. Put ½ teaspoon of the lemongrass paste into a shallow bowl, add the ginger and half the lime juice, then stir until a paste forms. Add the chicken and rub all over with the paste. Mist with cooking spray and set aside to marinate for 10 minutes.
  2. Heat a nonstick griddle pan to medium and cook the chicken for 10-12 minutes on each side, until cooked through. Remove from the pan and let rest for 5 minutes before cutting into thick slices.
  3. Meanwhile, combine the cucumber and carrot in a bowl with the garlic, rice vinegar, honey, sesame oil, spring onion, coriander and remaining lime juice. Set aside to pickle.
  4. While the chicken is cooking and the salad is pickling, rinse the rice under cold running water then put into a pan of boiling water. Bring back to the boil then reduce to a simmer and cook for 10-15 minutes, until tender. Drain well, then stir through the remaining lemongrass paste and serve with the chicken and pickled veg.


Pastes are a good way to cut down prep time and if you have a few different ones stored in the fridge, you can use them in all kinds of recipes. Ginger, garlic and lemongrass are popular and can be found in most supermarkets.