Lemongrass Chicken Stir-Fry
Lemongrass Chicken Stir-Fry
Ingredients
For the Lemongrass Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 stalks lemongrass, tough outer layers removed, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon black pepper
For the Stir-Fry
- 2 tablespoons peanut oil, divided
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup carrots, julienned
- 3 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked jasmine rice, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with sliced lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, brown sugar, and black pepper. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 20 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min
- 2
Heat 1 tablespoon of peanut oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the wok and set aside.
⏱️ 7 min
- 3
Add the remaining 1 tablespoon of peanut oil to the same wok. Add the broccoli florets and stir-fry for 3-4 minutes until slightly tender-crisp. Add the sliced red bell pepper and julienned carrots, and continue to stir-fry for another 2-3 minutes until vegetables are tender but still have a bite.
⏱️ 5 min - 4
Return the cooked chicken to the wok with the vegetables. Toss everything together for 1-2 minutes to heat through and combine the flavors.
⏱️ 2 min
- 5
Serve the Lemongrass Chicken Stir-Fry immediately over hot jasmine rice. Garnish with sliced green onions and sesame seeds.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemongrass Chicken Stir-Fry
Ingredients
For the Lemongrass Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 stalks lemongrass, tough outer layers removed, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon black pepper
For the Stir-Fry
- 2 tablespoons peanut oil, divided
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup carrots, julienned
- 3 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked jasmine rice, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with sliced lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, brown sugar, and black pepper. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for at least 20 minutes, or up to 2 hours for deeper flavor.
⏱️ 5 min - 2
Heat 1 tablespoon of peanut oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the wok and set aside.
⏱️ 7 min - 3
Add the remaining 1 tablespoon of peanut oil to the same wok. Add the broccoli florets and stir-fry for 3-4 minutes until slightly tender-crisp. Add the sliced red bell pepper and julienned carrots, and continue to stir-fry for another 2-3 minutes until vegetables are tender but still have a bite.
⏱️ 5 min - 4
Return the cooked chicken to the wok with the vegetables. Toss everything together for 1-2 minutes to heat through and combine the flavors.
⏱️ 2 min - 5
Serve the Lemongrass Chicken Stir-Fry immediately over hot jasmine rice. Garnish with sliced green onions and sesame seeds.
⏱️ 1 min