Cheffy Daddy: Lemon Chicken and Noodles

If you’ve been following on Instagram, you may have seen the photo already. This is my second #CheffyDaddy post, and since the last one(which was aaaages ago) Beatrice is very much into her solid food. We took the baby-led weaning approach based on talking to other parents, and we are really glad we did. It means that now, we can cook for the three of us and eat together. In terms of cooking, it means no salt, which is where you need other flavours to come in.

Recently, with our new routine, I have been in charge of sorting Bea’s tea out of an evening. Not content with the same thing every night, I’ve been keen to try out some new recipes. We’ve used our local library to get a couple of relevant books, and this one comes from the Ella’s Kitchen First Foods book. It’s currently on sale (less than half price) if you click the link.

(PS – that link is an Amazon Affiliates one, so if you do give it a click, it might do something like give me 0.1p, I really don’t know if I’ve got it working properly yet!)


  • 2 chicken breasts, chopped
  • 5 tbsp coconut milk
  • 2 sticks of lemongrass (crushed with the side of a knife)
  • vegetables of choice (we went with pepper, spring onion and green beans first time around, as you can see!), chopped into baby-friendly, non-chokeable chunks
  • a couple of cloves of garlic (finely chopped)
  • straight to wok noodles (the ones you just need to heat through)
  • some chopped basil

For the Grown-ups

  • some sweet chilli sauce
  • optional chilli flakes

The recipe takes about 15-20 minutes to prepare, which is ideal in the window of time between getting home from work and Beatrice getting ravenous!

  1. Take your selection of veg (we added carrots and courgettes second time round), and boil them for about 5 minutes, along with the crushed lemongrass.
  2. Whilst the veg is boiling, start frying the chicken. I tend to fry the garlic and spring onions first to get some nice smells going before adding any other ingredients. I used a pair of scissors to cut the chicken into baby-manageable pieces. Nothing novel here, just thought I’d let you know the process!
  3. Drain the water from the vegetables. Make sure you keep 3-4 tbsp of the cooking water though (it’s all lemony!). The original recipe said to discard the lemongrass at this point. Being the rebel that I am, I chucked it in with the other veg and took it out a bit later…
  4. At this stage, you’re almost done. I know. It’s ridiculous.
  5. Once your veg is drained, add it to the pan with the chicken, and the water you definitely remembered to keep to one side. You should also add in the coconut milk, and stir everything together.
  6. Add in the noodles, and combine everything in the lemony, coconut flavours. In an attempt to get it done more quickly, I essentially poached the chicken in the water/milk for a few minutes. I guess you could just as easily get a bit more colour on the chicken before putting everything together.
  7. Take out the lemongrass!
  8. Get a portion out for your baby so that it cools down more quickly. Maybe even put the plate in the fridge beforehand to help speed this up.
  9. Add the chopped basil, and if you wanted to, add any additional seasoning and flavours that your baby won’t be eating. We just had a handy bottle of sweet chilli sauce on the side!

That’s basically it. It looks a bit anaemic in the photos, but it’s really delicious and more importantly, Beatrice ate loads of it. She seems to really enjoy my cooking, yay!

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