Thai Inspired Lemongrass Chicken Stir fry

Why I love Lemongrass Chicken Stir Fry

I could go on and on about how salty, sweet, crunchy, satisfying and generally great this lemongrass chicken stir fry can be.  Or I can just get down to the reasons why I love this chicken stir fry 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.

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Thai Inspired Lemongrass Chicken Stir-fry

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• Author: Spicepaw
• Total Time: 70 min
• Yield: Serves 2-3 1x

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Description

This tasty Thai-inspired lemongrass chicken stir fry is made with marinated chicken breast, a medley of vegetables and fresh Thai basil. A healthy and delicious one-pot stir-fry.#thai #chicken #stirfry #lemongrass #healthyrecipes

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Ingredients

Units USM Scale 1x2x3x

• 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

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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!

• Prep Time: 20 min
• Cook Time: 10 min
• Category: Chicken
• Method: Stir-Fry
• Cuisine: Thai

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