Spicy Lemongrass Chicken Stir-fry
Spicy Lemongrass Chicken Stir-fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 lemongrass, tough outer layers removed, finely minced
- 4 garlic, cloves, minced
- 1 shallot, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce
- 1/2 teaspoon black pepper
For the Stir-fry
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1 cup green beans, trimmed
- 2 bird's eye chilies, thinly sliced (optional, for extra heat)
- 1/4 cup chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon fresh lime juice
- 1/4 cup fresh basil, chopped (Thai basil preferred)
For Serving
- 4 cups cooked jasmine rice
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, chili garlic sauce, and black pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl and marinate in the refrigerator for at least 20 minutes, or up to 1 hour.
⏱️ 20 min
- 2
While the chicken marinates, prepare your vegetables: slice the red bell pepper and yellow onion, trim the green beans, and thinly slice the bird's eye chilies if using. In a small bowl, whisk together the chicken broth and cornstarch until smooth; set aside.
⏱️ 5 min
- 3
Heat vegetable oil in a large wok or a heavy-bottomed skillet over medium-high heat until shimmering. Add the marinated chicken (reserving any excess marinade) and stir-fry for 4-6 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 6 min
- 4
Add the sliced red bell pepper, yellow onion, green beans, and bird's eye chilies (if using) to the same wok. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
⏱️ 5 min
- 5
Return the cooked chicken to the wok with the vegetables. Stir in the reserved broth-cornstarch mixture and bring to a simmer, stirring constantly, until the sauce thickens. This should take about 1-2 minutes.
⏱️ 2 min
- 6
Remove the wok from the heat. Stir in the fresh lime juice and chopped basil. Taste and adjust seasoning if necessary.
⏱️ 1 min
- 7
Serve the spicy lemongrass chicken stir-fry immediately over warm jasmine rice. Garnish with fresh cilantro and lime wedges.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Lemongrass Chicken Stir-fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 lemongrass, tough outer layers removed, finely minced
- 4 garlic, cloves, minced
- 1 shallot, minced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce
- 1/2 teaspoon black pepper
For the Stir-fry
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 1 cup green beans, trimmed
- 2 bird's eye chilies, thinly sliced (optional, for extra heat)
- 1/4 cup chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon fresh lime juice
- 1/4 cup fresh basil, chopped (Thai basil preferred)
For Serving
- 4 cups cooked jasmine rice
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with minced lemongrass, garlic, shallot, fish sauce, soy sauce, brown sugar, chili garlic sauce, and black pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl and marinate in the refrigerator for at least 20 minutes, or up to 1 hour.
⏱️ 20 min - 2
While the chicken marinates, prepare your vegetables: slice the red bell pepper and yellow onion, trim the green beans, and thinly slice the bird's eye chilies if using. In a small bowl, whisk together the chicken broth and cornstarch until smooth; set aside.
⏱️ 5 min - 3
Heat vegetable oil in a large wok or a heavy-bottomed skillet over medium-high heat until shimmering. Add the marinated chicken (reserving any excess marinade) and stir-fry for 4-6 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 6 min - 4
Add the sliced red bell pepper, yellow onion, green beans, and bird's eye chilies (if using) to the same wok. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
⏱️ 5 min - 5
Return the cooked chicken to the wok with the vegetables. Stir in the reserved broth-cornstarch mixture and bring to a simmer, stirring constantly, until the sauce thickens. This should take about 1-2 minutes.
⏱️ 2 min - 6
Remove the wok from the heat. Stir in the fresh lime juice and chopped basil. Taste and adjust seasoning if necessary.
⏱️ 1 min - 7
Serve the spicy lemongrass chicken stir-fry immediately over warm jasmine rice. Garnish with fresh cilantro and lime wedges.
⏱️ 1 min