Why You’ll Love This Recipe
- Easy to Make: This stir-fry comes together quickly, perfect for busy weeknights.
- Flavorful Marinade: The combination of soy sauce, fish sauce, and brown sugar creates a savory-sweet base for the chicken.
- Aromatic Lemon Grass: Adds a unique citrusy flavor that elevates the dish.
- Versatile: Easily adaptable to different proteins and vegetables.
- Healthy Option: Packed with protein and fresh vegetables, it’s a nutritious meal option.
Ingredients & Preparation Notes
- Lemon Grass: Look for fresh, firm stalks with a bright green color. Bruising the stalks releases their essential oils, enhancing the flavor.
- Chicken Breasts: Slice thinly for quick cooking and better absorption of the marinade.
- Soy Sauce: Use a low-sodium version if you’re watching your salt intake.
- Fish Sauce: Adds depth of flavor; substitute with additional soy sauce if needed.
- Brown Sugar: Balances the saltiness of the sauces.
- Garlic: Freshly minced garlic provides the best flavor.
- Red Bell Pepper and Onion: These add color and crunch to the dish.
- Vegetable Oil: Use a neutral oil with a high smoke point for stir-frying.
- Chicken Broth: Enhances the sauce’s flavor; can be substituted with water if necessary.
- Cornstarch: Used to thicken the sauce; mix with water to avoid lumps.
- Cilantro: Adds a fresh, herbaceous note for garnish.
Professional Tips & Techniques
- Bruising Lemon Grass: Use the back of a knife to gently pound the stalks. This releases the flavorful oils without breaking the stalks apart.
- Marinating: Allow the chicken to marinate for at least 10 minutes, but up to an hour for deeper flavor penetration.
- Stir-Frying: Keep the heat high and stir constantly to ensure even cooking and to prevent the ingredients from sticking.
- Cooking Temperature: Ensure the chicken reaches an internal temperature of 165°F (74°C) to guarantee it’s safe to eat.
- Vegetable Texture: Add the vegetables towards the end of cooking to maintain their crispness.
Recipe Variations
- Lemon Grass Beef Stir-Fry: Substitute beef for chicken and adjust cooking time accordingly.
- Vegetarian Version: Use tofu or a variety of mushrooms instead of chicken.
- Spicy Kick: Add sliced Thai chilies or a dash of chili paste for heat.
- Lemon Grass Shrimp: Use shrimp instead of chicken, cooking for just 2-3 minutes until pink.
- Herbaceous Twist: Include additional herbs like basil or mint for a fresh flavor.
- Lemon Grass Soup: Transform the stir-fry into a soup by adding more broth and simmering longer.
- Lemon Grass Curry: Incorporate coconut milk and curry paste for a rich, creamy dish.
Serving Suggestions
- Jasmine Rice: The perfect base to soak up the flavorful sauce.
- Noodles: Serve over rice noodles for a different texture.
- Fresh Salad: Pair with a simple cucumber and tomato salad dressed with lime juice.
- Spring Rolls: Serve alongside fresh spring rolls for a complete meal.
- Presentation: Garnish with additional cilantro and a sprinkle of sesame seeds for visual appeal.
- Wine Pairing: A light, crisp white wine like Sauvignon Blanc complements the dish’s flavors.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
- Make-Ahead: Prepare the marinade and slice the vegetables ahead of time for quicker assembly.
- Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth if needed to prevent drying out.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, you can prepare the marinade and slice the vegetables in advance. Cook the dish just before serving for the best texture and flavor.
Q: What can I use instead of lemon grass?
If you can’t find fresh lemon grass, you can use lemongrass paste or dried lemon grass, though the flavor won’t be as vibrant.
Q: How do I know when the chicken is cooked?
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). The meat should also be white and no longer pink.
Q: Can I use a different type of meat?
Yes, you can substitute beef, pork, or shrimp. Adjust cooking times accordingly to ensure proper doneness.
Q: Is this dish spicy?
The basic recipe isn’t spicy, but you can add Thai chilies or chili paste for heat if desired.
Q: Can I make this dish vegetarian?
Absolutely, replace the chicken with tofu or a mix of mushrooms for a vegetarian version.
Q: How can I make the sauce thicker?
Increase the amount of cornstarch mixture or simmer the sauce longer to reduce and thicken it.
Q: What side dishes pair well with this stir-fry?
Jasmine rice, rice noodles, or a fresh cucumber and tomato salad are excellent choices.
Conclusion
Lemon grass adds a unique, refreshing flavor to this Thai-inspired chicken stir-fry, making it a standout dish for any meal. With its quick preparation and versatile nature, it’s perfect for busy weeknights or when you want to impress with minimal effort. Give this recipe a try and let the aromatic lemon grass transform your cooking.
Share your results on social media and let us know how you enjoyed this flavorful dish!
Lemon Grass Chicken Stir-Fry
Equipment
- Skillet or wok
- Knife and cutting board
- Mixing bowls
Ingredients
- 4 stalks lemon grass trimmed and bruised
- 1 lb boneless, skinless chicken breasts sliced thinly
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 cloves garlic minced
- 1 red bell pepper sliced
- 1 onion sliced
- 2 tbsp vegetable oil
- 1/2 cup chicken broth
- 1 tbsp cornstarch mixed with 1 tbsp water
- 1/4 cup fresh cilantro chopped, for garnish
Instructions
- Prepare the lemon grass by trimming the ends and bruising the stalks with the back of a knife. Cut into 2-inch pieces.
- In a bowl, mix the sliced chicken with soy sauce, fish sauce, and brown sugar. Let it marinate for at least 10 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and sauté until fragrant, about 1 minute.
- Add the marinated chicken to the skillet, stirring frequently until browned and cooked through, about 5-7 minutes.
- Add the lemon grass, bell pepper, and onion to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
- Pour in the chicken broth and bring to a simmer. Stir in the cornstarch mixture to thicken the sauce, cooking for an additional 1-2 minutes.
- Remove the lemon grass pieces before serving. Garnish with fresh cilantro and serve hot over rice.
