• • 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.