A flavorful and aromatic stir-fry featuring tender chicken thighs, fresh vegetables, and the unique taste of lemongrass.
Author:Adriana Rose
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs, sliced into thin strips
2 stalks lemongrass, finely minced (white part only)
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, sliced
1 cup snap peas
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
1 teaspoon 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 sliced chicken and cook for about 5-7 minutes, or until browned and cooked through. 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. In a small bowl, mix together the soy sauce, fish sauce, brown sugar, and lime juice. Pour this mixture over the chicken and vegetables, stirring to combine. Cook for an additional 2-3 minutes to heat through.
Serve the stir-fry over cooked jasmine rice and garnish with fresh cilantro.
Notes
For added heat, include sliced red chili peppers or a dash of sriracha to the stir-fry.
You can substitute the chicken with tofu or shrimp for a different protein option.