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–+ servings
Adriana Rose

Lemongrass Chicken Stir-Fry: A Flavorful Delight!

A flavorful and aromatic stir-fry featuring tender chicken thighs, fresh vegetables, and the unique taste of lemongrass.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In the same skillet, add the minced lemongrass, garlic, and ginger. Stir-fry for about 1-2 minutes until fragrant.
  3. 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.
  4. 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.
  5. Serve the stir-fry over cooked jasmine rice and garnish with fresh cilantro.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 28gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 90mgSodium: 800mgFiber: 2gSugar: 5g

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.

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