Lemongrass Chicken Stir fry recipe

Honestly, weeknight dinners can sometimes feel like a chore, right? You’re tired, the kids are hungry, and you’re staring blankly into the fridge hoping inspiration will magically strike. That was me last Tuesday, until I remembered this gem: Lemongrass Chicken Stir Fry. And let me tell you, it was a lifesaver! From prep to plate in under 30 minutes, this dish is not only incredibly quick but also bursting with fresh, vibrant flavors that had everyone at the table asking for seconds. Even my picky eater, who usually shuns anything green, devoured the crisp-tender vegetables and succulent lemongrass-infused chicken. The aroma alone, as it cooked, filled the kitchen with a tantalizing fragrance that promised something special. This recipe is now officially in our regular rotation, and I’m so excited to share it with you so you can bring a little sunshine and a whole lot of flavor to your own dinner table. Prepare to be amazed by how simple ingredients can come together to create a truly unforgettable meal!

Ingredients for Lemongrass Chicken Stir Fry

To create this aromatic and flavorful Lemongrass Chicken Stir Fry, you’ll need a combination of fresh, vibrant ingredients. We’ve broken it down into sections for easy preparation and organization.

For the Lemongrass Chicken Marinade:

• 1 lb boneless, skinless chicken thighs or breasts: Chicken thighs are preferred for their juiciness and flavor, but breasts work well too if you prefer leaner meat. Cut into bite-sized pieces, about 1-inch cubes, for even cooking and easy stir-frying.
• 3 stalks fresh lemongrass: This is the star ingredient! Look for firm, plump lemongrass stalks. You’ll need to use the tender inner core. Trim off the tough top and bottom parts, then remove the outer layers until you reach the pale, fragrant core. Finely mince or pound the lemongrass to release its aromatic oils.
• 2 tablespoons fish sauce: Don’t be intimidated by the smell! Fish sauce adds a crucial umami depth and salty savoriness that is essential to Southeast Asian cuisine. It will mellow out during cooking and won’t taste overtly “fishy” in the final dish. If you’re vegetarian or vegan, you can substitute with soy sauce or tamari for a salty, umami flavor, though the flavor profile will be slightly different.
• 2 tablespoons soy sauce (low sodium recommended): Soy sauce contributes saltiness and umami. Using low sodium soy sauce allows you to control the salt level better, especially in combination with the fish sauce.
• 1 tablespoon brown sugar (light or dark): Brown sugar balances the savory flavors with a touch of sweetness and helps with caramelization during cooking. Light or dark brown sugar works equally well; dark brown sugar will offer a slightly richer molasses note.
• 1 tablespoon vegetable oil (or canola, peanut oil): Oil helps the marinade penetrate the chicken and keeps it moist during cooking. Vegetable oil, canola oil, or peanut oil are all good neutral options for stir-frying. Peanut oil adds a slightly nutty flavor, which complements Asian dishes nicely.
• 1 tablespoon minced garlic: Garlic provides a pungent and aromatic base note to the marinade. Freshly minced garlic is always best for flavor.
• 1 teaspoon grated fresh ginger: Ginger adds warmth, spice, and a touch of citrusy freshness that complements the lemongrass beautifully. Fresh ginger is key for the best flavor. Peel it before grating.
• 1/2 teaspoon ground black pepper: Black pepper adds a touch of spice and enhances the other flavors in the marinade.

For the Stir Fry:

• 2 tablespoons vegetable oil (or canola, peanut oil): You’ll need additional oil for stir-frying the chicken and vegetables.
• 1 red bell pepper: Adds sweetness, color, and crunch to the stir fry. Feel free to substitute with other colors of bell peppers (yellow, orange, green) or a mix for visual appeal and slightly different flavor notes. Sliced into strips.
• 1 green bell pepper: Similar to red bell pepper, but with a slightly more grassy flavor. Sliced into strips.
• 1 medium onion: Adds a savory base flavor to the stir fry. Yellow or white onions work well. Sliced into wedges or half-moons.
• 1 cup broccoli florets: Broccoli provides a healthy dose of vegetables and a nice textural contrast. Cut into bite-sized florets. You can also use broccolini or other cruciferous vegetables like cauliflower.
• 1 cup snap peas or snow peas: Adds sweetness, crunch, and visual appeal. Snap peas are thicker and crunchier than snow peas. Trim the ends and string if necessary.
• 1/2 cup sliced carrots: Carrots add sweetness, color, and a slight crunch. You can use regular carrots sliced into rounds or matchsticks, or baby carrots halved or quartered lengthwise.
• Optional: 1-2 red chili peppers (like bird’s eye chilies), thinly sliced: For those who like a bit of heat! Adjust the amount to your spice preference. Remove seeds for less heat. You can also use chili flakes or sriracha if you don’t have fresh chilies.
• Optional: 1/4 cup chopped fresh cilantro or Thai basil: For garnish and added fresh herb flavor. Cilantro and Thai basil both complement the lemongrass and Asian flavors beautifully.

For Serving (Optional):

• Cooked rice (jasmine rice, brown rice, or white rice): The classic accompaniment to stir fries. Jasmine rice is fragrant and slightly sticky, making it a perfect pairing. Brown rice offers a nuttier flavor and more fiber.
• Cooked noodles (egg noodles, rice noodles, or ramen noodles): Another great serving option, especially if you want a heartier meal. Choose your favorite type of noodles.
• Lime wedges: A squeeze of fresh lime juice at the end brightens the flavors and adds a touch of acidity.
• Sesame seeds (toasted): For garnish and a nutty flavor.

Instructions: Step-by-Step Guide to Delicious Lemongrass Chicken Stir Fry

Follow these simple steps to create a restaurant-quality Lemongrass Chicken Stir Fry in your own kitchen.

Step 1: Marinate the Chicken (Minimum 30 minutes, Ideally Longer)

1. Prepare the Lemongrass: Trim the tough top and bottom of the lemongrass stalks. Remove the tough outer layers until you reach the tender, pale inner core. Finely mince the lemongrass core using a sharp knife or pound it in a mortar and pestle to release its fragrant oils.
2. Combine Marinade Ingredients: In a medium bowl, whisk together the minced lemongrass, fish sauce, soy sauce, brown sugar, vegetable oil, minced garlic, grated ginger, and black pepper.
3. Marinate the Chicken: Add the cubed chicken to the marinade and toss to coat evenly. Ensure all pieces of chicken are well covered.
4. Refrigerate: Cover the bowl with plastic wrap or place it in a ziplock bag and refrigerate for at least 30 minutes, or ideally for 1-2 hours (or even overnight in the refrigerator for maximum flavor infusion). The longer it marinates, the more flavorful the chicken will become.

Step 2: Prepare the Vegetables

1. Wash and Chop: While the chicken is marinating, wash and prepare all your vegetables. Slice the bell peppers into strips, slice the onion into wedges or half-moons, cut the broccoli into florets, trim the snap peas or snow peas, and slice the carrots. If using chili peppers, thinly slice them (remove seeds for less heat).

Step 3: Stir Fry the Chicken

1. Heat the Wok or Skillet: Heat 1 tablespoon of vegetable oil in a large wok or a large, heavy-bottomed skillet over high heat. The pan should be very hot before adding the chicken to ensure proper searing and prevent sticking.
2. Stir Fry Chicken in Batches (Important!): Add the marinated chicken to the hot wok or skillet in a single layer, being careful not to overcrowd the pan. Overcrowding will lower the temperature of the pan and cause the chicken to steam instead of sear. Work in batches if necessary.
3. Cook Until Browned and Cooked Through: Stir fry the chicken for 3-5 minutes per batch, or until it is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C). Remove the cooked chicken from the wok and set aside.

Step 4: Stir Fry the Vegetables

1. Add More Oil: Add the remaining 1 tablespoon of vegetable oil to the wok or skillet.
2. Stir Fry Vegetables: Add the onions and bell peppers to the hot wok and stir fry for 2-3 minutes, until they begin to soften slightly but are still crisp-tender.
3. Add Remaining Vegetables: Add the broccoli florets, snap peas (or snow peas), and carrots to the wok. Stir fry for another 3-5 minutes, or until the vegetables are crisp-tender and vibrant in color. If using chili peppers, add them now along with the vegetables.
4. Combine Chicken and Vegetables: Return the cooked chicken to the wok with the vegetables.

Step 5: Finish and Serve

1. Toss to Combine: Toss everything together in the wok to combine the chicken and vegetables and heat through. Cook for another minute or two until everything is heated and well combined.
2. Taste and Adjust Seasoning: Taste the stir fry and adjust seasoning if needed. You may want to add a splash more soy sauce or fish sauce for saltiness, or a touch more brown sugar for sweetness, or a squeeze of lime juice for brightness.
3. Garnish (Optional): Garnish with fresh cilantro or Thai basil, and toasted sesame seeds, if desired.
4. Serve Immediately: Serve the Lemongrass Chicken Stir Fry hot over cooked rice or noodles. Offer lime wedges on the side for squeezing over just before eating.

Nutrition Facts for Lemongrass Chicken Stir Fry

(Approximate values per serving – may vary based on specific ingredients and portion sizes)

• Servings: 4-6 servings
• Calories per serving (approximate): 400-550 calories (depending on serving size and added rice/noodles)

Approximate Breakdown (per serving, without rice/noodles):

• Protein: 35-45g
• Fat: 20-30g (primarily from healthy oils and chicken)
• Carbohydrates: 20-30g (from vegetables and marinade)
• Fiber: 5-7g (from vegetables)

Important Note: These are estimated nutritional values. For precise nutritional information, it’s best to use a nutrition calculator app or website and input the exact ingredients and quantities you use in your recipe. Adding rice or noodles will significantly increase the carbohydrate and calorie count per serving.

Preparation Time for Lemongrass Chicken Stir Fry

• Prep Time: 20-25 minutes (includes chopping vegetables and preparing marinade)
• Marinating Time: Minimum 30 minutes (ideally 1-2 hours, or overnight)
• Cook Time: 15-20 minutes (stir-frying chicken and vegetables)
• Total Time (excluding marinating): Approximately 35-45 minutes
• Total Time (including optimal marinating): Approximately 1 hour 35 minutes – 2 hours 45 minutes

This recipe is perfect for a weeknight meal as the active cooking time is quite short, even with marinating. You can also prep the vegetables and marinade the chicken ahead of time to make weeknight cooking even faster.

How to Serve Lemongrass Chicken Stir Fry

Lemongrass Chicken Stir Fry is incredibly versatile and can be served in a variety of delicious ways. Here are some popular and delightful serving suggestions:

• Classic Rice Bowl:
  • Serve generously over a bed of fluffy cooked rice.
  • Jasmine rice is a classic choice for its fragrant aroma and slightly sticky texture, which perfectly complements the stir fry sauce.
  • Brown rice or white rice are also excellent options depending on your preference.
• Noodle Bowl:
  • For a heartier meal, serve over cooked noodles.
  • Egg noodles, rice noodles (wide or thin), ramen noodles, or even lo mein noodles all work wonderfully.
  • Toss the noodles lightly with a bit of sesame oil or soy sauce for extra flavor before adding the stir fry.
• Lettuce Wraps:
  • For a lighter, lower-carb option, serve the stir fry in crisp lettuce cups.
  • Use large, sturdy lettuce leaves like iceberg or butter lettuce.
  • This is a fun and interactive way to eat, perfect for appetizers or a light meal.
• With Spring Rolls or Egg Rolls:
  • Serve alongside fresh spring rolls or crispy egg rolls for a complete Asian-inspired feast.
  • These appetizers complement the flavors of the stir fry and add variety to your meal.
• As a Topping for Salad:
  • Get creative and use the Lemongrass Chicken Stir Fry as a protein-packed topping for a vibrant Asian-inspired salad.
  • Combine mixed greens, shredded cabbage, carrots, cucumbers, edamame, and a light sesame ginger dressing.
• Garnish and Accompaniments:
  • Lime wedges: Always offer lime wedges on the side. A squeeze of fresh lime juice just before eating brightens the flavors and adds a zesty touch.
  • Fresh herbs: Garnish with chopped fresh cilantro, Thai basil, or mint for added freshness and aroma.
  • Toasted sesame seeds: Sprinkle toasted sesame seeds for a nutty flavor and visual appeal.
  • Chili sauce or sriracha: For those who like extra heat, provide chili sauce or sriracha on the side.

Additional Tips for the Best Lemongrass Chicken Stir Fry

To elevate your Lemongrass Chicken Stir Fry from good to absolutely amazing, consider these helpful tips:

1. Don’t Skimp on the Lemongrass: Lemongrass is the star of this dish! Use fresh lemongrass and don’t be shy about using a generous amount. Mincing or pounding it properly releases its fragrant oils, which is crucial for the flavor. If you can’t find fresh lemongrass, look for frozen lemongrass paste as a substitute, but fresh is always best.
2. Hot Wok, Quick Cooking: Stir frying is all about high heat and quick cooking. Make sure your wok or skillet is screaming hot before adding the chicken and vegetables. This ensures proper searing and prevents the ingredients from steaming and becoming soggy. Work in batches if necessary to avoid overcrowding the pan.
3. Marinate for Maximum Flavor: While a 30-minute marinade is sufficient, marinating the chicken for 1-2 hours, or even overnight in the refrigerator, will significantly enhance the flavor. The marinade has more time to penetrate the chicken and tenderize it.
4. Prep Your Ingredients in Advance (Mise en Place): Stir frying is a fast-paced cooking method. Having all your ingredients prepped and ready to go – vegetables chopped, marinade made, chicken marinated – will make the cooking process much smoother and more enjoyable. “Mise en place” (everything in its place) is key in stir-frying.
5. Don’t Overcook the Vegetables: The beauty of a good stir fry is the crisp-tender texture of the vegetables. Avoid overcooking them until they become mushy. Stir fry them just until they are tender-crisp and still retain their vibrant color. They should have a slight bite to them.

Frequently Asked Questions (FAQ) About Lemongrass Chicken Stir Fry

Here are some common questions people ask about making Lemongrass Chicken Stir Fry:

Q1: Can I use chicken breasts instead of chicken thighs?

A: Yes, you can definitely use chicken breasts. Chicken breasts are leaner, so they will cook slightly faster and can be a bit drier than chicken thighs if overcooked. To keep chicken breasts moist, be sure not to overcook them and consider cutting them into slightly larger pieces than you would chicken thighs. Marinating also helps to keep them juicy.

Q2: I can’t find fresh lemongrass. What can I use as a substitute?

A: Fresh lemongrass is ideal, but if you can’t find it, you can try using frozen lemongrass paste or dried lemongrass. Frozen lemongrass paste is a good substitute and can be found in the freezer section of many Asian grocery stores. Dried lemongrass is less potent and lacks some of the fresh, citrusy notes. If using dried lemongrass, you may need to use more and consider rehydrating it in hot water before adding it to the marinade. As a last resort, you could try using lemon zest and a tiny bit of ginger to mimic some of the lemongrass flavor, but it won’t be quite the same.

Q3: Can I make this stir fry vegetarian or vegan?

A: Absolutely! To make this vegetarian or vegan, simply substitute the chicken with firm or extra-firm tofu, tempeh, or even a mix of vegetables like mushrooms, bell peppers, zucchini, and eggplant. When using tofu or tempeh, press out excess water before marinating and stir-frying. For a vegan version, ensure you use soy sauce or tamari instead of fish sauce, and double-check all other ingredient labels.

Q4: How can I make this stir fry spicier?

A: There are several ways to increase the spice level! You can add:
* Fresh chili peppers: Include thinly sliced fresh red chili peppers (like bird’s eye chilies or Thai chilies) to the stir fry while cooking the vegetables. Adjust the amount to your spice preference and remove seeds for less heat.
* Chili flakes: Add a pinch or two of dried red chili flakes to the marinade or while stir-frying the vegetables.
* Sriracha or chili garlic sauce: Stir in a spoonful of sriracha or chili garlic sauce towards the end of cooking.
* Chili oil: Drizzle chili oil over the finished stir fry before serving.

Q5: Can I prepare this dish ahead of time?

A: You can definitely prep components of this dish ahead of time to make weeknight cooking easier. You can:
* Marinate the chicken: Marinate the chicken overnight in the refrigerator.
* Chop the vegetables: Chop all the vegetables and store them in airtight containers in the refrigerator a day or two in advance.
* Make the marinade: Prepare the marinade and store it in the refrigerator for up to 2-3 days.
* Cooked stir fry (best served fresh): While the stir fry is best served immediately for optimal texture and flavor, you can technically cook it ahead of time and reheat it. However, the vegetables may lose some of their crispness upon reheating. If you need to make it ahead, slightly undercook the vegetables initially, and then gently reheat in a wok or skillet with a little oil or broth until heated through.

Enjoy making this flavorful and easy Lemongrass Chicken Stir Fry! It’s a guaranteed crowd-pleaser and a fantastic way to bring vibrant Asian flavors to your dinner table.

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