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–+ servings
Sabrina Hermes

Lemongrass Chicken Stir-Fry: Discover This Quick Recipe!

A quick and flavorful Lemongrass Chicken Stir-Fry recipe that combines tender chicken with fresh vegetables and a savory sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 2 stalks lemongrass finely minced
  • 4 cloves garlic minced
  • 1 pound boneless skinless chicken thighs, sliced into thin strips
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon ground black pepper
  • 2 green onions chopped
  • Cooked jasmine rice for serving

Method
 

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the minced lemongrass and garlic, sautéing for about 1 minute until fragrant.
  3. Increase the heat to high and add the sliced chicken. Stir-fry for 5-7 minutes until the chicken is cooked through and no longer pink.
  4. Add the sliced red bell pepper and snap peas to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
  5. In a small bowl, mix together the soy sauce, fish sauce, brown sugar, and black pepper. Pour this sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for another 2 minutes.
  6. Remove from heat and stir in the chopped green onions.
  7. Serve the lemongrass chicken stir-fry over cooked jasmine rice.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 15gProtein: 28gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 90mgSodium: 800mgFiber: 2gSugar: 5g

Notes

  • For a spicier kick, add sliced jalapeños or a dash of red pepper flakes while cooking.
  • Substitute the chicken with tofu or shrimp for a different protein option.

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