A fragrant and flavorful Thai stir-fry featuring tender chicken slices infused with the aromatic essence of lemongrass, combined with fresh vegetables and herbs for a delightful dish.
Ingredients
For the Stir-Fry:
- 1 lb chicken breast or thighs, thinly sliced
- 2 tbsp vegetable oil
- 2 stalks lemongrass, finely minced (white part only)
- 3 cloves garlic, minced
- 1 cup bell peppers, sliced
- 1/2 cup onion, sliced
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/4 cup chicken stock or water
For Garnish:
- Fresh cilantro leaves
- Lime wedges
- Red chili slices
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Serves:
4 people
Instructions
- Prepare the Chicken:
- Marinate the chicken slices with 1 tablespoon of soy sauce and set aside for 10 minutes.
- Cook the Aromatics:
- Heat vegetable oil in a wok or large skillet over medium heat. Add minced lemongrass and garlic, stir-frying until fragrant.
- Stir-Fry the Chicken:
- Increase the heat to high and add the marinated chicken to the wok. Stir-fry for 3-4 minutes until the chicken is lightly browned.
- Add Vegetables:
- Stir in the bell peppers and onions. Cook for another 2 minutes until the vegetables are tender-crisp.
- Season the Stir-Fry:
- Add the remaining soy sauce, fish sauce, sugar, and chicken stock. Stir well and cook for another 2 minutes until the sauce thickens slightly.
- Serve:
- Transfer the stir-fry to a serving plate. Garnish with fresh cilantro, red chili slices, and serve with lime wedges and steamed jasmine rice.
Nutritional Information (Per Serving):
- Calories: 280 kcal
- Protein: 25g
- Carbohydrates: 10g
- Fat: 14g
- Sodium: 600mg
Notes
- Substitute chicken with shrimp, tofu, or pork for variety.
- Adjust the spice level by adding more or fewer chili slices.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊