Lemongrass Chicken Stir Fry Recipes

LEMONGRASS CHICKEN STIR FRY

Steps:

• Sprinkle salt and pepper on the chicken and mix.
• Add canola oil into a skillet over medium-high heat, put the chicken in the skillet making sure each one has direct contact with the heat, fry the chicken for 4 minutes on each side till cooked and brown. Remove the chicken from the oil and set it aside.
• In the same oil, add the garlic, onions, and lemongrass and stirfry for about a minute. Then add the peppers and stir fry for one minute as well.
• Combine the sauces in a small bowl then add everything into the stir fry. Add the chicken and mix everything till well combined.
• Remove from heat and serve with a side of rice or noodles.

CHICKEN IN LEMONGRASS SAUCE

Steps:

• Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes. Drain.
• Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper.
• *Available at Asian markets and in some supermarkets.

STIR FRIED LEMONGRASS CHICKEN

Steps:

• Combine first 5 ingredients, set aside.
• In a separate pan boil water to cook rice noodles.
• Heat a large wok or large skillet over high heat. Add 1 TBL oil; swirl to coat. Add lemongrass and garlic; stir fry 30 seconds. Remove from pan with a slotted spoon; place in a small bowl.
• Add rice noodles to boiling water, cook till done and drain. (7 min?).
• Meanwhile, add bell pepper, onion, broccoli and chile to pan. Stir fry for a few minutes (5 ? -- ) Remove vegetables from pan with a slotted spoon, adding to lemongrass mixture.
• Add 1 Tbl oil to the pan, swirl to coat. Add chicken in a single layer, cook 2 minutes or until browned.
• Add stock mixture to the chicken and bring to a boil. Cook 1 minute or until sauce begins to thicken. Add veg mixture back to pan to rewarm slightly.
• Split cooked rice noodles in bowl. Add 1/2 veg / chicken mixture to each.

LEMONGRASS CHICKEN

Steps:

• Heat the oil in a wok over high heat.
• Add the chicken in batches and stir-fry for 2 minutes or until browned. Usually around 3 batches of chicken (If cooked in onw whole batch it tends to stew rather than cook throough and brown).
• Transfer the browned chicken to a large plate.
• Add the chilli and lemon grass to the wok and stir-fry for 1 minute or until aromatic.
• Add the chicken back into the wok along with the fish sauce, sugar and half the shallot to the wok and stir-fry for 1 minute or until the chicken is heated through.
• Divide the chicken mixture among 4 serving plates.
• Scatter the peanuts and remaining shallot over the chicken.
• Serve with steamed rice.

LEMONGRASS CHICKEN

Steps:

• Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
• Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
• Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.