Lemongrass Chicken Stir Fry
Experience the vibrant flavors of Lemongrass Chicken Stir Fry, a quick and tantalizing dish that combines tender chicken with aromatic lemongrass and colorful veggies. Perfect for weeknight dinners or special gatherings, this stir fry is as visually appealing as it is delicious. Each bite bursts with freshness, making it a delightful meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 stalks fresh lemongrass, finely chopped
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 medium carrots, julienned
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- ¼ cup low-sodium soy sauce
- 2 tbsp sesame oil
- Juice of 1 lime
- Cooked rice or noodles (optional)
Instructions
- Prepare your ingredients by chopping lemongrass, garlic, and ginger. Slice chicken into thin strips and chop vegetables.
- Marinate chicken strips in a bowl with minced garlic, ginger, soy sauce, and lime juice for at least 15 minutes.
- Heat sesame oil in a large skillet over medium heat. Sauté lemongrass until fragrant (about 1 minute).
- Add marinated chicken to the skillet and cook until golden brown (5-7 minutes).
- Toss in bell peppers and carrots; stir-fry until veggies are crisp yet tender (3-4 minutes).
- Drizzle additional soy sauce and sesame oil before serving; mix well.
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg
Keywords: For extra crunch, add broccoli or snap peas. Substitute chicken with tofu or shrimp for different variations. Store leftovers in an airtight container for up to three days.