Description
Sizzling lemongrass chicken stir fry brings zesty Thai flavors straight to your kitchen with minimal fuss. Fresh herbs and quick cooking make this dish a weeknight dinner champion that comes together faster than takeout.
Ingredients
Scale
Protein:
- 1 pound boneless skinless chicken thighs
Vegetables:
- 1 red bell pepper
- 1 cup snap peas
- 3 cloves garlic
- 1 tablespoon fresh ginger
- 2 tablespoons fresh lemongrass
Sauces and Seasonings:
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon lime juice
- Cooked jasmine rice
- Fresh cilantro
Instructions
- Heat 2 tablespoons vegetable oil in a large skillet at medium-high heat (375°F) for 2 minutes until shimmering.
- Add 1 pound sliced chicken thighs to hot oil, spreading them evenly. Cook 5-7 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F.
- Transfer browned chicken to a clean plate, keeping skillet on heat.
- Toss 2 tablespoons minced lemongrass, 3 cloves minced garlic, and 1 tablespoon grated ginger into the same skillet. Sauté 45-60 seconds until aromatic.
- Introduce 1 sliced red bell pepper and 1 cup trimmed snap peas to the skillet. Stir-fry 3-4 minutes, maintaining crisp texture.
- Return cooked chicken to skillet, creating an even layer across vegetables.
- Drizzle 3 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, and 1 teaspoon lime juice over the mixture.
- Stir ingredients thoroughly, ensuring complete coating. Cook additional 2 minutes at medium-high heat.
- Plate stir-fry over jasmine rice, garnishing with fresh cilantro leaves.
Notes
- Crush lemongrass stalks before mincing to release maximum flavor and aromatic oils for a more intense taste.
- Slice chicken against the grain to ensure tender, juicy meat that absorbs the stir-fry sauce beautifully.
- For a gluten-free version, swap regular soy sauce with tamari and double-check fish sauce ingredients.
- Prep all ingredients before cooking to keep the fast-paced stir-fry process smooth and prevent overcooking vegetables.
- Prep Time: 5 minutes
- Cook Time: 13-16 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 275 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg