Make a healthy dinner in under 30 minutes with this easy Thai lemongrass chicken recipe. It comes together fast with a traditional stir-fry sauce that’s full of flavor.
An easy stir-fry you’ll love
Lemongrass chicken is a stir-fry or grilled dish made with chicken, fresh lemongrass, garlic, and fish sauce. It has a bright, citrusy flavor with savory notes. It is usually served with jasmine rice for a quick meal.
This recipe is the stir-fry version of chicken lemongrass, tossed in a savory, flavorful sauce. It’s easy to customize with any vegetables or protein you have on hand, perfect for busy weeknights, and way better than takeout.
Love this recipe? You’ll also love garlic pepper chicken and pad med mamuang!
Ingredient notes and substitutes
Take a look at the tips and photo instructions below, or scroll down to jump to the printable recipe card and get cooking.
- Chicken – Use boneless chicken thighs for juicier results, or chicken breasts if you prefer a leaner option.
- Fresh chili peppers
- Kaffir lime leaves – Tear into small pieces to release their citrusy aroma.
- Lemongrass – Use the tender inner stalks only and slice thinly.
- Garlic
- Dark soy sauce – Adds rich color and deeper umami to the stir-fry.
- Oyster sauce – Brings a savory-sweet depth and classic stir-fry richness.
- Fish sauce – A little goes a long way in adding salty, umami flavor that defines Thai cuisine. My favorite brand is Megachef.
- White sugar
- Water
Step-by-step image instructions
Step 1: Use a mortar and pestle to pound the garlic, fresh chilies, and lemongrass into a rough paste. (Or use a food processor.)
Step 2: Heat oil in a wok or large skillet over medium heat. Add the crushed mixture and sauté for about 20 seconds, just until fragrant. Be careful not to burn it.
Step 3: Add the sliced chicken to the wok and stir-fry until fully cooked. The chicken should be coated in the herb mixture and no longer pink.
Step 4: Pour in the dark soy sauce, oyster sauce, fish sauce, sugar, and a splash of water. Toss in the torn kaffir lime leaves and stir everything together until the chicken is evenly coated. Cook for another minute, then serve hot with jasmine rice.
Tip: Got leftovers? Toss them with a salad the next day for an easy lunch.
More Thai recipes with lemongrass
Make this traditional Thai lemongrass chicken stir-fry when you’re short on time but craving something full of flavor. If you tried it, please leave a comment or a star rating below! Follow me on social media: Facebook, Instagram, and Pinterest.
Easy Thai Lemongrass Chicken Recipe
Equipment
- cutting board and knife
- Mortar and pestle (or food processor)
- Wok or large skillet
- Spatula or cooking spoon
Ingredients
- 2 tablespoons oil
- 3 cloves garlic, peeled
- 2 chilies, adjust to taste
- 2 stalks of lemongrass, finely chopped
- 1 lb chicken, cut into thin slices
- 3 tablespoons water
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 1 teaspoon dark soy sauce
- 1/2 tablespoon white sugar
- 3 kaffir lime leaves
Instructions
- Pound the garlic, chilies, and lemongrass with a mortar and pestle.
- Add oil to a large wok or skillet over medium heat. Sauté the spice mixture until fragrant, or approx 20 seconds.
- Add chicken and stir-fry until no longer pink.
- Stir in dark soy sauce, oyster sauce, fish sauce, white sugar, water, and add kaffir lime leaves. Cook until the chicken is done and serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to adjust the spiciness and add vegetables if you like.
Trying it tonight! But have made it before, similar without the black soy. So I’m interested to see if the dark soy makes a difference it’s an amazing dish, I use serrano peppers because they’re easier to find and very hot. So delicious!!
Thank you for trying the recipe!