Lemongrass Chicken Stir Fry

by Hoohla
lemongrass chicken stir fry

This is my own take of Vietnamese Stir Fry Chicken with fresh green lemongrass. I know that the authentic Vietnamese Chicken is normally char-grilled but since I did not have a grill, I had to do a fry. This recipe is perfect for busy weeknight quick meals and ideal to go with a hot bowl of Jasmine rice.

In a bowl, place the chicken meat with the marinade ingredients and combine it to marinade. Leave it overnight. Heat up a wok or pan and add in the cooking oil. When the oil is hot, remove the chicken from the marinade and save the remaining marinade juice later. Place the meat into the wok and roughly brown the chicken pieces. Set aside.

Lower the heat to medium. Now, toss in the garlic and shallots into the wok and stir fry till fragrant. Place the chicken meat back to the wok. Now add the remaining marinade juice and sauce. Add the capsicum and place a lid on the wok. Let it simmer for 2 minutes.

Turn off the heat and serve lemongrass chicken stir fry with the green part of the lemongrass stalk (optional).

Print

Lemongrass Chicken Stir Fry

lemongrass chicken stir fry
  • Author: Hoohla
  • Category: Dinner
  • Cuisine: Vietnamese
Scale

Ingredients

  • 400 g of chicken breast/thighs, cut into chunks
  • 2 shallots, sliced
  • 1 green capsicum, sliced
  • 2 garlic cloves, chopped finely

 Marinade:

  • 2 stalks of lemongrass, minced (white part only, but save the green part for later)
  • 1 teaspoon of fish sauce
  • 1 teaspoon of soya sauce
  • juice of 1 Thai kaffir lime
  • dash of salt and pepper

Sauce:

  • 1 teaspoon of fish sauce
  • 1 teaspoon of raw/brown sugar
  • 2 tablespoon of cooking oil

Instructions

  • In a bowl, place the chicken meat with the marinade ingredients and combine to marinade. Leave it overnight.
  • Heat up a wok/pan and add in the cooking oil.
  • When the oil is hot, remove the chicken from the marinade and save the remaining marinade juice later. Place the meat into the wok and roughly brown the chicken pieces. Set aside.
  • Lower the heat to medium. Now, toss in the garlic and shallots into the wok and stir fry till fragrant.
  • Place the chicken meat back to the wok. Now add the remaining marinade juice and sauce.
  • Add the capsicum and place a lid on the wok. Let it simmer for 2 minutes.
  • Turn off the heat and serve the chicken with the green part of the lemongrass stalk (optional).

Keywords: Lemongrass Chicken Stir Fry, Chicken Stir Fry, Chicken

You may also like

Leave a Comment

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

UA-150993520-5