Description
A flavorful and aromatic stir-fry featuring tender chicken thighs, fresh lemongrass, and vibrant vegetables, served over jasmine rice.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, sliced into thin strips
- 2 stalks fresh lemongrass, trimmed and minced
- 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 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
- Cooked jasmine rice (for serving)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken thighs to the skillet and cook for about 5-7 minutes, stirring frequently, until the chicken is browned and cooked through.
- Stir in the minced lemongrass, garlic, and ginger. Cook for an additional 2-3 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.
- In a small bowl, mix together the soy sauce, fish sauce, brown sugar, and black pepper. Pour this sauce over the chicken and vegetables, stirring to combine. Cook for another 2 minutes to heat through.
- Remove from heat and garnish with fresh cilantro. Serve hot over cooked jasmine rice.
Notes
- For a spicier dish, add sliced jalapeños or red pepper flakes when cooking the chicken.
- You can substitute chicken thighs with boneless, skinless chicken breasts for a leaner option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg