Description
A flavorful and aromatic stir-fry featuring tender chicken thighs, fresh vegetables, and the unique taste of lemongrass.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 2 stalks lemongrass, finely minced
- 4 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 pound boneless, skinless chicken thighs, sliced into thin strips
- 1 red bell pepper, sliced
- 1 cup snap peas, trimmed
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon lime juice
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced lemongrass, garlic, and ginger, and sauté for about 2 minutes until fragrant.
- Add the sliced chicken thighs to the skillet and cook for 5-7 minutes, stirring frequently, until the chicken is browned and cooked through.
- Stir in the sliced red bell pepper and snap peas, cooking for an additional 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together the soy sauce, fish sauce, brown sugar, and lime juice. Pour this mixture over the chicken and vegetables, stirring to combine. Cook for another 2 minutes to heat through.
- Remove from heat and garnish with fresh cilantro. Serve over cooked jasmine rice.
Notes
- For a spicier kick, add sliced red chili peppers or a dash of sriracha to the stir-fry.
- Substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg