Name: Vietnamese-Inspired Lemongrass Chicken Stir-Fry
Prep time: 55 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1½ lb boneless, skinless chicken thighs, cut into bite-size pieces; 2 tbsp very finely minced fresh lemongrass, using the tender pale inner portion; 1 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp neutral high-heat oil; 2 tbsp neutral high-heat oil, divided; 2 medium carrots, thinly sliced on the diagonal; 1 medium onion, sliced; 2 bell peppers, cut into bite-size pieces; 2 tbsp very finely minced fresh lemongrass, using the tender pale inner portion; 5 garlic cloves, minced; 1 tbsp finely grated fresh ginger; 2 tsp sambal oelek, plus more to taste; 2 tbsp soy sauce; 1½ tsp fish sauce; 1 tbsp fresh lime juice, plus more for serving; 2 tsp packed brown sugar; 1 tsp toasted sesame oil; 2 tbsp water; 3 green onions, cut into 1-inch pieces; Chopped cilantro and lime wedges, for serving, optional

Turn up the heat

Let’s cook.

Combine the chicken, 2 tablespoons lemongrass, 1 tablespoon soy sauce, 1 tablespoon fish sauce, and 1 tablespoon neutral oil in a bowl. Marinate for 20 to 30 minutes while you prepare the vegetables and sauce.
Whisk together the remaining 2 tablespoons soy sauce, 1½ teaspoons fish sauce, lime juice, brown sugar, sesame oil, and water. Set the sauce aside.
Heat a large wok or skillet over high heat. Add 1 tablespoon neutral oil, then cook the chicken in two batches so the pan stays hot. Stir-fry each batch for 4 to 5 minutes, until browned and cooked through. Transfer the chicken to a clean plate.
Add the remaining tablespoon of oil. Stir-fry the carrots for 2 minutes, then add the onion and bell peppers. Cook for another 3 to 4 minutes, tossing frequently, until the vegetables are crisp-tender and lightly charred.
Push the vegetables toward the sides of the pan. Add the remaining lemongrass, garlic, ginger, and sambal to the center. Cook for 30 to 45 seconds, just until fragrant.
Return the chicken to the pan. Pour in the sauce and toss over high heat for 1 to 2 minutes, until the chicken and vegetables are glossy and evenly coated. Add the green onions during the final 30 seconds.
Taste and add more sambal or lime juice if desired. Serve immediately, with cilantro and lime wedges if using.

Options & Variations

Use the Vegetables You Have

Keep the carrots, onion, and peppers or replace part of them with broccoli, zucchini, mushrooms, green beans, or another quick-cooking vegetable. Cook firm vegetables first and delicate vegetables last so everything stays crisp.

Adjust the Heat

Use 1 teaspoon sambal for a gentler stir-fry or increase it to 1 tablespoon for a hotter finish.

Serving Ideas

Serve it as a vegetable-heavy meal on its own.

Spoon it over jasmine rice or rice noodles for a heartier plate.

Finish with extra cilantro, sliced fresh chile, and lime.

Storage

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat quickly in a hot skillet so the vegetables retain as much texture as possible.

Recipe Notes

Use only the tender pale lower portion of each lemongrass stalk and mince it very finely; the tougher outer layers can remain fibrous.

Dividing the lemongrass between the marinade and the skillet gives the chicken deeper flavor while keeping the finished stir-fry bright and fragrant.

Browning the chicken in batches prevents it from steaming and gives the finished dish better flavor.

From Justin’s kitchen

Use only the tender pale lower portion of each lemongrass stalk and mince it very finely; the tougher outer layers can remain fibrous.

Vietnamese-Inspired Lemongrass Chicken Stir-Fry

Ingredients