Stir-Fried Lemongrass Chicken

Name: Stir-Fried Lemongrass Chicken
Prep time: 25 min
Total time: 25 min
Yield: 2–4
Ingredients: 1 lb boneless, skinless chicken thighs; 2 tsp cornstarch; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tsp peanut oil; 1/3 cup chicken stock; 1 tbsp fish sauce; 1/4 cup fresh lemongrass; 1 tbsp garlic (about 3 to 5 cloves); 2 to 4 tsp jalapeño chilies; 1 small yellow onion; 1 tsp brown sugar; 1 to 2 tbsp peanut oil

5.0 out of 5 · 4 ratings

Active time: 25 min

Total time: 25 min

Serves: 2–4

Whenever you feel like having Vietnamese flavors, this stir-fried chicken with lemongrass, garlic, chilies and fish sauce won't disappoint!

Steps

Marinating the Chicken

Ingredients

1 lb boneless, skinless chicken thighs
2 tsp cornstarch
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp peanut oil

Slice the chicken thighs across the grain into 1/4" -inch thick, bite-sized pieces. Combine the chicken, cornstarch, salt and pepper in a bowl. Stir to combine. Add the peanut oil and stir again to evenly coat. Set aside.

Preparing Your Mise en Place

Ingredients

1/3 cup chicken stock
1 tbsp fish sauce
1/4 cup fresh lemongrass
1 tbsp garlic (about 3 to 5 cloves)
2 to 4 tsp jalapeño chilies
1 small yellow onion
1 tsp brown sugar

Combine the chicken stock and fish sauce in a small bowl. Set aside. Mince the lemongrass, garlic and chilies (keep the seeds if you want more heat). Slice the onion and measure out the brown sugar. Set everything aside. jalapeño

Stir-Frying the Dish

Ingredients

1 to 2 tbsp peanut oil

To stir-fry the dish, line the ingredients up in the proper cooking order. Heat a wok over high heat. Once hot, cook the stir-fry according to the basic steps in the lesson. Stir-fry chicken (you may need to do this in 2 batches). Feel free to add a touch more oil during the stir-frying process, if needed. Remove chicken from wok and set aside. Add a touch more oil followed by the onions. Stir fry for a minute or so before adding the aromatics. Stir fry until fragrant. Return the chicken and juices to the wok and toss. Add the stock mixture and sprinkle with the brown sugar. Toss to combine. Cook for 1 to 2 minutes or until just cooked through. Serve immediately.

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7 Comments

Deborah G • August 2, 2012 at 05:59AM

I made this dish for dinner tonight , and it turned out great! It had such a great lemongrass flavour to it and wasn't too spicy. Once I had all the ingredients prepared for the wok, it took no time at all. I will definitely make this again!

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Michael W • August 8, 2013 at 02:38AM

I had no jalapeños, so I substituted one thai chili pepper. Worked just as well and the dish turned out great!

Reply
Ken R • Rouxbe Staff • August 9, 2013 at 05:05PM

Great, thanks for sharing! A Thai chili will do the trick for sure... Enjoy!

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Andrea G • June 6, 2017 at 08:41AM

what can I use in place of fish sauce? I don't like fish sauce or oyster sauce.

Reply
Dawn T • June 7, 2017 at 05:51PM

This is a good resource for food substitutions that you may want to book mark. To answer your question though, you can either just leave it out, or try either this homemade Fishless-Fish Sauce or this one which uses Fermented Black Beans and Miso as the base (both are Rouxbe recipes). They will still add that strong flavor but without the fish and oyster flavor per se. Hope that helps. Dawn

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Asia B • June 1, 2019 at 05:41PM

I often have trouble finding fresh lemon grass at my local grocers and even at the farmer's market. If I use lemon grass paste do you know how much I would need to use to substitute the 1/4 cup in this recipe?

Reply
Lauren L • June 3, 2019 at 04:35PM

HI Asia. Good question. I often times have to go to my local Asian market to get lemongrass although sometimes Whole Foods has it along with the other fresh herbs. Different brands of paste vary in potency. I would start with 2TB for your first attempt and then modify as needed for your next round. Lauren

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