Ingredient Notes
Choosing the right ingredients can make all the difference in your stir-fry. Fresh lemongrass is a key player in this dish, so try to get the freshest stalks you can find. Look for bright green, firm stalks without any blemishes. If you can’t find fresh lemongrass, you can use lemongrass paste as a substitute, but the flavor may not be as vibrant. For the chicken, boneless, skinless thighs work great because they stay juicy during cooking. If you prefer breast meat, that’s fine too, just be careful not to overcook it. When it comes to vegetables, feel free to mix and match based on what you have. Bell peppers, carrots, and broccoli also work well in this recipe. Cashews add a nice crunch, but you can swap them for peanuts or even sunflower seeds for a different texture. The soy sauce plays a crucial role in seasoning, so opt for a low-sodium version if you want to keep the dish lighter.
Serving Suggestions
This lemongrass chicken stir-fry is versatile and can be served in various ways. For a classic approach, serve it over a bed of steamed jasmine rice. The rice soaks up the flavorful sauce and balances the dish nicely. If you want something lighter, consider serving it over a bed of leafy greens or even cauliflower rice for a low-carb option. For added flavor, sprinkle some fresh cilantro or green onions on top just before serving. This dish pairs beautifully with a side of spring rolls or a simple cucumber salad to add some freshness. If you have leftovers, they can be reheated and served as a quick lunch the next day, making it perfect for meal prep. You can also serve it as part of a larger Asian-inspired feast, alongside dishes like fried rice or sesame noodles. Just keep in mind that the presentation matters; a colorful plate will enhance the overall experience.
Frequently Asked Questions
What can I use instead of fresh lemongrass?
If you can’t find fresh lemongrass, lemongrass paste is a good substitute, but keep in mind that it might not have the same bright flavor. Dried lemongrass is another option, but it will alter the taste and texture a bit.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge, and they should be good for about three to four days. Just reheat them on the stove or in the microwave until they’re heated through.
Can I make this stir fry ahead of time?
You can prep the ingredients ahead of time, like slicing the chicken and veggies, and store them separately in the fridge. Just toss everything together and cook when you’re ready for a quick meal.
What are some good side dishes to serve with this?
This stir fry pairs nicely with steamed rice or quinoa for a hearty meal. You could also serve it with a simple side salad or even some spring rolls to keep things light and fresh.
What are common mistakes to avoid when making stir fry?
One common mistake is overcrowding the pan, which can lead to steaming instead of frying. Make sure to cook in batches if you’re making a larger quantity to keep everything nice and crispy.
Lemongrass Chicken Stir Fry
Ingredients
- 2 tablespoons vegetables oil divided
- 1 tablespoon sliced peeled fresh lemongrass
- 2 garlic cloves sliced
- 1 cup sliced red bell pepper
- 1/2 cup sliced shallots
- 8 ounces green beans trimmed
- 1 pound skinless boneless chicken thighs, thinly sliced
- 1/3 cup unsalted cashews
- 1 Thai chili thinly sliced
Sauce
- 1 tablespoon brown sugar
- 2 tablespoons chicken stock
- 1 tablespoon fish sauce or 1 teaspoon salt
- 2 teaspoons soy sauce
- 1 teaspoon sambal oelek ground fresh chili paste
Instructions
- In a small bowl, combine all ingredients for the sauce. Set aside.
- Heat a large wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat. Add lemongrass and garlic; stir-fry 30 seconds. Remove from pan with a slotted spoon; place in a small bowl. Add bell pepper, shallots, and green beans to pan; stir-fry 2 minutes. Remove vegetables from pan with a slotted spoon; add to lemongrass mixture.
- Add remaining 1 tablespoon oil to pan; swirl to coat. Add chicken in a single layer; cook 2 minutes or until browned. Add cashews and chili to pan; stir-fry 2 minutes or until chicken is cooked. Stir in stock mixture and vegetable mixture. Bring to a boil; cook 1 minute or until sauce begins to thicken. Serve immediately.
Notes
Nutrition
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