Photo of Lemon grass chicken and noodles by WW

Lemon grass chicken and noodles

Total Time
35 min
20 min
15 min
Homemade Thai food may seem intimidating, but it is easier than you may think. All you need is a little lemon grass, lime zest, red pepper flakes, and cilantro, and you're on your way using this simple, easy-to-follow method. Lemon grass is a fragrant herb that provides a zesty, lemony flavor. Lemon grass stalks are thick and grassy. Choose ones that feel firm and have tight bulbs. The tops may be a little dry but they shouldn’t look overly dry, brown, or yellow, and the stalks should smell fragrant. The entire stalk is edible, but the tender middle section is the prized section for flavor.


Cooking spray

1 spray(s)

Uncooked boneless skinless chicken breast

12 oz, cut into 1-inch pieces


4 medium, green and white parts, chopped


2 Tbsp, buy 1 stalk, discard tough outer portion and coarsely chop interior


2 clove(s), minced

Fat free chicken broth

1 cup(s), reduced-sodium

Less sodium soy sauce

2 Tbsp

Lime zest

1 tsp, freshly grated

Red pepper flakes

½ tsp, crushed

Cooked whole-wheat spaghetti

3½ cup(s), kept hot (about 8 oz uncooked)


½ cup(s), leaves, fresh, coarsely chopped


  1. Coat a large nonstick skillet or wok with cooking spray and set pan over medium-high heat. Add chicken and cook 5 minutes, until golden brown on all sides.
  2. Add scallions, lemongrass, and garlic and stir-fry 2 minutes.
  3. Add broth, soy sauce, zest, and red pepper flakes and bring to a simmer. Simmer until chicken is cooked through, about 5 minutes.
  4. Add spaghetti and cook 1 minute to heat through. Remove from heat and stir in cilantro. Yields about 1 1/4 cups per serving.