Spicy Lemongrass Chicken Stir Fry
A flavorful dish with unique flavors that will leave you wanting more
Servings 4
Ingredients
Chicken Sauce
- 3 tbsp fish sauce
- 3 tbsp sugar
- 2 tsp oyster sauce
Aromatics
- 2 stalks lemongrass
- 3 cloves garlic
- 3-4 Thai chilies
- 1/2 shallot minced
Chicken and Base Dish
- 16 oz chicken thigh boneless, skinless
- 2 cups white rice cooked, for serving
- 1 cucumber for garnish
- cilantro for garnish
- cweet Thai chili sauce for dipping, optional
- salt & pepper
- 1 tsp olive oil for pan frying
Instructions
- Cut chicken into small bite-sized pieces and trim off any excess fat. Season with salt & pepper.
- Cut lemongrass into thin slices until the purple rings disappear - this is where the flavor is!
- Add the sliced lemongrass and garlic into a mortar and pestle and pound until at a paste-like consistency. Mince the shallots and Thai chilis and combine them with the other aromatics. (Alternatively, mince all 4 aromatics in a food processor).
- In a small bowl, combine sugar, fish sauce, and oyster sauce.
- Add 1-2 tsp olive oil to a large skillet and heat to medium-high heat. Pan fry the chicken for 3-4 minutes per side.
- Add the aromatics to the skillet and stir to prevent burning. Sauté until fragrant, about 1-2 minutes.
- Add the liquid sauce mixture into the skillet, coating the chicken pieces thoroughly.
- Remove from heat and garnish with chopped cilantro. Serve with rice, sliced cucumbers, and a side of sweet chili sauce if desired.
- Enjoy!