Lemongrass Chicken Stir-fry

lemongrass chicken stir fry in wok and small bowl

 

 

Lemongrass chicken stir-fry atop steamed jasmine rice on a plate

 

I could go on and on about how salty, sweet, crunchy, satisfying and generally great this lemongrass chicken stir-fry can be in a long story.  Or I can just get down to the reasons why I love this recipe so much:

 

  1. It’s easy
  2. It’s quick
  3. It’s healthy
  4. It’s cheap to make

 

If, like me, you ever find yourself in a situation where you are tired from a long day and need to throw together a healthy dinner in a hurry, then this is the dish for you.  The most time-consuming part of this recipe is marinating the chicken and chopping up the veg – small sacrifices when you consider the end result which is a tasty homemade dinner of chicken stir-fry with fresh vegetables.

 

 

A wok with lemongrass chicken stir-fry inside

Pureed lemongrass mixture
Puree lemongrass, 2 tbsp soy sauce, 3 cloves of garlic, 1 tbsp of sliced ginger and 1 tbsp of oil together.
Diced chicken marinating in lemongrass puree
Toss mixture with diced chicken and let marinate for 30 min-1 hour.
marinated chicken cooking in a wok
When ready to cook, place a large wok over high heat.  When the wok is good and hot, add marinated chicken.  Stir-fry until cooked and no longer pink (about 3-5 minutes).  Remove chicken and set aside on a plate nearby.
ginger and garlic cooking in a wok
Add 1-2 tablespoons of vegetable oil to the same wok and heat over high heat.  Add sliced ginger and 2-3 cloves of sliced garlic and stir-fry for a minute or so until fragrant.
mushrooms cooking in a wok
Next, add the mushrooms and stir fry until browned.
vegetables cooking in a wok
Then add sliced carrot and green beans.  Stir-fry for 3-4 minutes over high heat.
chicken and vegetables cooking in a wok
Add chicken and stir-fry together and cook for 1-2 minutes.
red bell pepper, vegetables and chicken cooking in a wok
Add chopped red bell pepper and stir-fry for a minute or so.
Thai Basil over chicken and vegetable stir-fry
Turn off heat, add fresh Thai basil, 1 teaspoon of sugar, 1 tbsp of soy sauce and 1 tablespoon of fish sauce.  Stir everything together until everything is evenly coated.
cooked lemongrass and chicken stir fry
Cover with a lid and let sit for 2-3 minutes. This is to let all the flavors marry together.
Lemongrass chicken stir-fry atop steamed jasmine rice on a plate
Serve with rice and enjoy
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Lemongrass chicken stir-fry atop steamed jasmine rice on a plate

Lemongrass Chicken Stir-fry


  • Author: Spicepaw
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 70 min
  • Yield: Serves 2-3 1x

Description

Chicken breast marinated in soy sauce, garlic, ginger and lemongrass then stir-fried with vegetables, Thai basil and fish sauce. #thai #chicken #stirfry #lemongrass #healthyrecipes


Scale

Ingredients

  • 23 chicken breasts
  • 2 lemongrass stalks
  • 3 tbsp soy sauce
  • 1 tsp sugar
  • 56 garlic cloves
  • 2 inch/4.5 cm of ginger (peeled and thinly sliced)
  • 1 carrot (thinly sliced)
  • 12 cups (about 200g) of green beans (washed, ends cut off)
  • 1 red bell pepper
  • a handful of your favorite mushrooms (white, shitake, oyster and king oyster work best for this)
  • 1 tablespoon of fish sauce
  • a handful of Thai basil
  • 24 tablespoons of vegetable oil

Instructions

  1. Puree lemongrass, 2 tbsp soy sauce, 3 cloves of garlic, 1 tbsp of sliced ginger and 1 tbsp of oil together.
  2. Toss mixture with diced chicken and let marinate for 30 min-1 hour.
  3. Meanwhile, wash and cut vegetables into bite-sized pieces (about 1 in/2cm long.  Slice ginger and remaining garlic cloves.
  4. When ready to cook, place a large wok over high heat.  When the wok is good and hot, add the marinated chicken.  Stir-fry until cooked and no longer pink (about 3-5 minutes).  Remove chicken and set aside on a plate nearby.
  5. Add 1-2 tablespoons of vegetable oil to the same wok and heat over high heat.  Add sliced ginger and 2-3 cloves of sliced garlic and stir-fry for a minute or so until fragrant.
  6. Next, add the mushrooms and stir fry until browned.
  7. Then add sliced carrot and green beans.  Stir-fry for 3-4 minutes over high heat then add cooked chicken.
  8. Stir-fry together and cook for 1-2 minutes.
  9. Add chopped red bell pepper and stir-fry for a minute or so.
  10. Turn off heat, add fresh Thai basil, 1 teaspoon of sugar, 1 tbsp of soy sauce and 1 tablespoon of fish sauce.  Stir everything together until everything is evenly coated.
  11. Cover with a lid and let sit for 2-3 minutes.
  12. Serve with rice and enjoy!

  • Category: Chicken
  • Method: Stir-Fry
  • Cuisine: Thai

Keywords: Chicken Stir-Fry, Thai, lemongrass, basil,

Yum

One Comment Add yours

  1. mistimaan says:

    Nice recipe

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.