Thai Lemongrass Chicken Stir Fry

Author: The Migoni Kitchen Servings: 4 People Total Time: 30 minutes

Photo by The Migoni Kitchen.

We absolutely love a good stir fry recipe. We make stir fries at least once a week because they’re quick, great for using up tons of veggies, and can be easily adaptable with different sides or sauces. This Thai Lemongrass Chicken Stir Fry is a perfect weeknight dinner option. We try to pair ours with cauliflower rice to keep it low carb, but obviously it can be paired with any type of rice you like!

Ingredients:

• 1 Tbsp Canola Oil
• 1½ Pounds Boneless Skinless Chicken Thighs, Cut into bite size pieces
• 1 Tsp Kosher Salt
• 1 Medium Yellow Onion, Sliced Thinly
• 1 Bell Pepper Red or Green, sliced thinly
• 2 Large Carrots, Julienned
• 2 Cloves Garlic, Thinly Sliced
• 2 Stalks Lemongrass Exterior shell removed, then thinly sliced
• ¼ Cup Thai Basil (Can substitute regular basil)
• 2 Green Onions, Chopped
• 2 Tbsp Soy Sauce
• 1 Tbsp Sambal Oelek or other chili paste
• 1 Tbsp Fish Sauce
• 1 Tbsp Ginger, Minced
• 2 Tbsp Water
• ½ Tbsp Granulated Sugar

Instructions: Heat oil in a large saucepan or wok over high heat. While the oil heats up, make the sauce. Add the soy sauce, Sambal, fish sauce, sugar, water, and ginger in a small bowl and whisk to combine. Set aside. Spread chicken evenly onto the pan and cook for about 3-4 minutes on each side until browned. While cooking, season with 1 teaspoon of kosher salt. Remove and set aside in a bowl. Next, add the onions into the pan. Cook for 1-2 minutes. Next, add bell pepper, carrots, garlic, and lemongrass. Continue to cook for 3-4 minutes. Add the chicken back into the saucepan and then add in the sauce. Allow the sauce to reduce for 2-3 minutes. Take the pan off the heat and fold in the Thai basil and green onions. Serve over your prefered rice.