Stir-Fried Lemongrass Chicken Recipe

Name: Stir-Fried Lemongrass Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon brown sugar; 2 tablespoons unsalted chicken stock (such as Swanson); 1 tablespoon fish sauce; 2 teaspoons lower-sodium soy sauce; 1 teaspoon sambal oelek (ground fresh chile paste); 2 tablespoons canola oil, divided; 1 tablespoon sliced peeled fresh lemongrass; 2 garlic cloves, sliced; 1 cup sliced red bell pepper; 1/2 cup sliced shallots; 8 ounces haricots verts, trimmed; 1 pound skinless, boneless chicken thighs, thinly sliced; 1/3 cup unsalted cashews; 1 Thai chile, thinly sliced

Servings: persons

1 tablespoon brown sugar
2 tablespoons unsalted chicken stock (such as Swanson)
1 tablespoon fish sauce
2 teaspoons lower-sodium soy sauce
1 teaspoon sambal oelek (ground fresh chile paste)
2 tablespoons canola oil, divided
1 tablespoon sliced peeled fresh lemongrass
2 garlic cloves, sliced
1 cup sliced red bell pepper
1/2 cup sliced shallots
8 ounces haricots verts, trimmed
1 pound skinless, boneless chicken thighs, thinly sliced
1/3 cup unsalted cashews
1 Thai chile, thinly sliced

1
Combine first 5 ingredients.
2
Heat a large wok or large skillet over high heat. Add 1 tablespoon 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 bell pepper, shallots, and haricots verts to pan; stir-fry 2 minutes. Remove vegetables from pan with a slotted spoon; add to lemongrass mixture. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chicken in a single layer; cook 2 minutes or until browned. Add cashews and chile to pan; stir-fry 2 minutes or until chicken is done. Stir in stock mixture and vegetable mixture. Bring to a boil; cook 1 minute or until sauce begins to thicken. Serve immediately.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon brown sugar, 2 tablespoons unsalted chicken stock (such as Swanson), 1 tablespoon fish sauce, 2 teaspoons lower-sodium soy sauce, and more.

Yes, Stir-Fried Lemongrass Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stir-Fried Lemongrass Chicken

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