Description
A flavorful and simple recipe for Lemongrass Chicken Stir-Fry that combines tender chicken with fresh vegetables and aromatic herbs.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons fresh lemongrass, finely minced (white part only)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced lemongrass, garlic, and ginger. Stir-fry for about 1-2 minutes until fragrant.
- Add the sliced red bell pepper and snap peas to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the skillet. Add the soy sauce, fish sauce, brown sugar, and lime juice. Stir well to combine and cook for an additional 2 minutes, allowing the flavors to meld.
- Serve the stir-fry over cooked jasmine rice and garnish with fresh cilantro.
Notes
- For a spicier version, add sliced red chili peppers or a dash of sriracha to the stir-fry.
- You can also substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg