Easy Thai Lemongrass Chicken Recipe
Make this Thai lemongrass chicken stir fry in under 30 minutes. It's light, healthy, and full of bold, traditional flavor.
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.
Calories: 551kcal | Carbohydrates: 12g | Protein: 34g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 130mg | Sodium: 1326mg | Potassium: 563mg | Fiber: 1g | Sugar: 6g | Vitamin A: 673IU | Vitamin C: 69mg | Calcium: 47mg | Iron: 3mg
