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Spicy Lemongrass Chicken Stir Fry
Packed with chillies, lemongrass, kaffir lime leaves and flavourful aromatics, this Vietnamese-inspired stir fry is both delicious and incredibly easy to make.
Stir fry the chicken until it’s deeply golden then transfer it to a plate. Cook the aromatics, add the chicken and sauce, give it one final toss and you’re all set – a delicious dinner ready in less than 20 minutes.
I like to serve it with coconut rice and a fried egg, but it would also be great with rice noodles.
- Prep Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Chicken
Ingredients
Scale
- vegetable oil (or any neutral oil)
- 640 g chicken thigh fillets (boneless, skinless chicken thighs), sliced
- 2 lemongrass stalks, very thinly sliced
- 4 red bird’s eye chillies, deseeded and very thinly sliced
- 4 fresh kaffir lime leaves, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 tbsp fresh ginger root, peeled and thinly sliced
- 2 tsps palm sugar (or brown sugar)
- 1½ tbsps dark soy sauce
- 2 tsps fish sauce
Instructions
- Once you get cooking, this dish comes together very quickly, so I recommend you have all your ingredients prepped, measured out and ready to go.
- Heat a splash of oil in a large wok, sauté pan or non-stick frying pan over high heat. Add the chicken and stir fry, tossing frequently, until 90% cooked through, 3 to 5 minutes depending on the size of your pieces. Transfer the chicken to a plate.
- Add another splash of oil to the same pan and heat it over high heat. Add the aromatics (lemongrass, chillies, kaffir lime leaves, garlic and ginger) and stir fry, stirring constantly, until fragrant, 30 seconds to 1 minute. Be careful not to burn them!
- Return the chicken to the pan, add the palm sugar, dark soy sauce and fish sauce and toss well to coat. Cook, tossing very frequently, for 1 to 2 minutes, or until the sauce coats the chicken, then serve and enjoy!
Equipment
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