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Lemongrass Chicken Stir Fry

Lemongrass Chicken Stir Fry
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This Lemongrass Chicken Stir Fry recipe offers a flavorful and aromatic dish, combining tender chicken with vibrant vegetables and a delicious lemongrass-infused sauce. It’s a quick and easy meal perfect for a weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon minced fresh lemongrass (from about 1 stalk)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil, divided
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 onion, thinly sliced
  • 1 cup broccoli florets
  • 1/2 cup snap peas
  • Cooked rice, for serving
  • Fresh cilantro, chopped, for garnish

Instructions

  1. In a medium bowl, combine the chicken, 1 tablespoon soy sauce, and cornstarch. Toss to coat and set aside for 15 minutes.
  2. In a small bowl, whisk together the remaining 1 tablespoon soy sauce, rice vinegar, brown sugar, fish sauce, minced lemongrass, garlic, and ginger. Set aside.
  3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the red bell pepper, green bell pepper, onion, and broccoli florets. Stir-fry for 3-5 minutes, until vegetables are crisp-tender.
  5. Add the snap peas to the skillet and stir-fry for another 1-2 minutes.
  6. Return the cooked chicken to the skillet. Pour the lemongrass sauce over the chicken and vegetables. Toss to coat and cook for 1-2 minutes, until the sauce thickens slightly.
  7. Serve immediately over cooked rice, garnished with fresh cilantro.

Notes

  • For a spicier stir fry, add a pinch of red pepper flakes with the garlic and ginger.
  • You can substitute other vegetables like carrots, mushrooms, or baby corn.
  • Ensure your wok or skillet is hot before adding ingredients for best stir-frying results.
  • If fresh lemongrass is unavailable, you can use 1 teaspoon of lemongrass paste.

Nutrition

Find it online: https://kitchenpivot.com/lemongrass-chicken-stir-fry/