Recipes > Stir-Fried Lemongrass Chicken

Stir Fried Lemongrass Chicken


Whenever you feel like having Vietnamese flavors, this stir-fried chicken with lemongrass, garlic, chilies and fish sauce won't disappoint!
  • Serves: 2 to 4
  • Active Time: 25 mins
  • Total Time: 25 mins
  • Views: 41,267
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Marinating the Chicken

Marinating the Chicken
  • 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.

Step 2: Preparing Your Mise en Place

Preparing Your Mise en Place
  • 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

Step 3: Stir-Frying the Dish

Stir-Frying the Dish
  • 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.


  • Deborah G
    Deborah G
    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!
  • Michael W
    Michael W
    I had no jalapeños, so I substituted one thai chili pepper. Worked just as well and the dish turned out great!
  • Ken R Rouxbe Staff
    Ken R
    Great, thanks for sharing! A Thai chili will do the trick for sure... Enjoy!
  • Andrea G
    Andrea G
    what can I use in place of fish sauce? I don't like fish sauce or oyster sauce.
  • Dawn T
    Dawn T
    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
  • Asia B
    Asia B
    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?
  • Lauren L
    Lauren L
    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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