Lemongrass Chicken Stir-fry

I could go on and on about how salty, sweet, crunchy, satisfying and generally great this 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 and fresh vegetables.

Ingredients:

2-3 chicken breasts

2 lemongrass stalks

3 tbsp soy sauce

1 tsp sugar

5-6 garlic cloves

2 inch/4.5 cm of ginger (peeled and thinly sliced)

1 carrot (thinly sliced)

1-2 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

2-4 tablespoons of vegetable oil

Method:

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 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!

 Puree lemongrass, 2 tbsp soy sauce, 3 cloves of garlic, 1 tbsp of sliced ginger and 1 tbsp of oil together.

Toss mixture with diced chicken and let marinate for 30 min-1 hour.

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.

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.

Next, add the mushrooms and stir fry until browned.

Then add sliced carrot and green beans.  Stir-fry for 3-4 minutes over high heat.

Add chicken and stir-fry together and cook for 1-2 minutes.

Add chopped red bell pepper and stir-fry for a minute or so.

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.

Cover with a lid and let sit for 2-3 minutes.

Serve with rice and enjoy

 Yum