This Chicken Lemongrass Stir Fry is a delicious, healthy, and fresh chicken and vegetable recipe that is ready in about 10-15 minutes! Serve this dish with a side of rice noodles, jasmine, brown, or basmati rice.
Chicken lemongrass stir fry is a delicious and easy-to-make popular Vietnamese food that is sure to please everyone at the dinner table. I’ve created this with my own spin on it. This flavorful dish is made with a combination of fresh lemongrass, garlic, ginger, and other spices that give it a unique and zesty flavor.
The chicken is cooked in a wok with a variety of vegetables, such as bell peppers, and onions, and then tossed with a savory sauce. The result is a flavorful and healthy meal that is sure to become a family favorite.
Well, in this recipe article, I will be showing you how to easily replicate one of the most popular items you can find on a takeout menu which is lemongrass chicken stir fry.
This recipe involves frying the chicken first to achieve that golden crispy brown look before stir-frying the vegetables and adding the sauces. Let’s get into making this.
Ingredients List And Substitutions
Boneless and Skinless Chicken Thighs – they are the juiciest part of a chicken. It doesn’t dry out, remains moist throughout the cooking process, and takes flavor well unlike chicken breast. However, feel free to use chicken breast for this recipe because where it lacks tenderness, it makes up for a healthier meal.
Red Bell Pepper and Green Bell Peppers – these peppers are a classic in most stir-fry dishes. Adding vegetables to your meal is essential when balancing out flavors. Too much meat may look boring and bland so having some fresh vegetables in your meal will not only make it look colorful but will also make it more nutritious.
Onions – I love when onions are fried to perfection. White onions have a mild flavor and get crunchy and delicious when fried just right. Fennel is a good addition to this recipe or you can just substitute onions for fennels if you wish.
Dark Soy Sauce – go with low-sodium soy sauce. Because the chicken will be fried with some salt and pepper for flavor, it’s better you are able to control the saltiness of your food by using low sodium soy sauce. You can always add more salt if needed but can’t remove once used.
Fish Sauce – this is the second sauce needed for this stir-fry recipe. While it’s not the most delicious on its own, when paired with the other two sauces, there is a taste explosion!
Oyster Sauce – this is a sweeter-tasting sauce because it’s a mixture of caramelized oyster juices and some other taste-enhancing additives.
Brown Sugar – this adds a light sweetness and thickness to the sauce.
Garlic Cloves – for that extra flavor punch! I’d put garlic on everything if I could.
Fresh Lemongrass – This is an essential part of our lemongrass chicken recipe! Use as little as possible, but make certain it is thinly sliced so it is easy to eat.
Canola Oil or Vegetable Oil – a few tablespoons oil is needed for frying the chicken and vegetables. There are two options for you however, canola oil does a better job when you want something fried and crispy.
Salt and Black Pepper – acting as a flavor enhancer.
Lemongrass Paste – you can usually find fresh lemongrass at an Asian grocery store, but if not – opt for the past and use 1 tablespoon per this recipe.
Spring Onion or Green Onions – use sparingly.
How To Make This Recipe
- Cut the chicken into bite-sized pieces. Add into a medium bowl and season the chicken with salt and pepper, and mix. Set aside.
- Add some canola oil to a large skillet or a large wok. Place the chicken in the skillet over medium heat, frying the chicken for 4 minutes on each side till the excess liquid is gone, cooked, and golden brown. Remove the chicken from the skillet and set it aside.
- Add the rest of the ingredients; garlic, onions, lemongrass, and peppers in the same oil and stir fry for a minute.
- All the sauces should be combined in a small bowl along with the brown sugar and then added to the stir fry. Add the chicken and mix until well combined.
- Remove from heat and serve with a side of rice or noodles.
Extra Recipe Notes
Make sure to have all your ingredients prepared and ready to go because this recipe is will be ready in minutes! This way, you can focus only on the cooking process. Your vegetables will not lose their freshness and crunchiness if you have your divided attention.
Opt for fresh ingredients and fresh herbs to achieve the best flavors and the most authentic recipe.
What To Serve This Recipe With Chicken Lemongrass Stir Fry
This chicken lemongrass stir fry can be served with white rice, brown rice, rice noodles, jasmine rice, or basmati rice. I have opted for white basmati rice with black sesame seeds sprinkled on top for extra flavor and crunch. You can serve it with rice noodles also known as vermicelli or toss it with the stir fry once it’s done.
How To Store And Reheat
Allow it to cool completely before making any attempts to store it. How long food will keep determines its condition before being stored? Use an airtight glass container and set it in the fridge. Consume within 2 – 4 days to enjoy it when it’s most fresh. To reheat, let it sit out in order to get to room temperature first. You can set it in a glass bowl and microwave it for a minute or two or reheat it over the stove. Keep an eye on it though, to not lose all the freshness of the vegetables.
Other Chicken Stir Fry Recipe To Try
- 4 Boneless and Skinless Chicken Thigs, cubed
- 2 Red Bell Pepper, thinly sliced
- 2 Green Bell Peppers, thinly sliced
- 1/4 cup Onion, sliced
- 2 tbsp. Low Sodium Soy Sauce
- 1 tbsp. Fish Sauce
- 1 tbsp, Brown Sugar
- 2 tbsp. Oyster Sauce
- 2 Garlic Cloves, sliced
- 2 tbsp Canola Oil or Vegetable Oil
- 1 6-inch Plump Stalk of Lemongrass, thinly sliced
- 1 tsp Salt
- 1 tsp Pepper
1. Cut the chicken into bite-sized pieces. Add into a medium bowl and season the chicken with salt and pepper, and mix. Set aside.
2. Add some canola oil to a large skillet or a large wok. Place the chicken in the skillet over medium heat, frying the chicken for 4 minutes on each side till the excess liquid is gone, cooked, and golden brown. Remove the chicken from the skillet and set it aside.
3. Add the rest of the ingredients; garlic, onions, lemongrass, and peppers in the same oil and stir fry for a minute.
4. All the sauces should be combined in a small bowl along with brown sugar and then added to the stir fry. Add the chicken and mix until well combined.
5. Remove from heat and serve with a side of rice or noodles.
Make sure to have all your ingredients prepared and ready to go because this recipe is will be ready in minutes! This way, you can focus only on the cooking process. Your vegetables will not lose their
freshness and crunchiness if you have undivided attention.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 289Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 125mgSodium: 1267mgCarbohydrates: 16gFiber: 2gSugar: 5gProtein: 43g
Please note that nutritional information is not always accurate.