Lemongrass Chicken Stir Fry

Lemongrass Chicken Stir Fry is a vibrant dish bursting with fresh flavors and crunchy textures. The zesty lemongrass and spicy Thai chili elevate tender chicken and crisp veggies.

Course Main Course

Cuisine Thai

Keyword chicken, healthy, lemongrass, quick meal, stir fry

Prep Time 25

Cook Time 10

Total Time 35

Servings servings

Calories 400kcal

Author Liza A

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

Recipe source: Cooking Light: January/February 2013

Nutrition