Lemongrass Chicken and Bell Pepper Stir-Fry
- Total Time: 35 minutes
- Yield: 3
Description
This is a SUPER healthy and light recipe, that is so easy to make for a delicious weekday meal.
Ingredients
- 3 boneless, skinless chicken breasts (1 1/2 to 2 lbs) (680-900 g), halved, then cut into thin strips
- 2 Tblsp (30 ml) Safflower Oil (or Canola)
- 1 cup (240 ml) scallions/green onions, thinly sliced
- 1 lemongrass stalk, bulb only, finely chopped
- 4 small or 3 large garlic cloves
- 1 Tblsp (15 ml) freshly grated ginger
- 2 bell peppers, stemmed, cored and seeded, cut into thin strips then halved
- 2 Tblsp (30 ml) Asian fish sauce
- 1/2 cup (120 ml) chicken stock
- salt and fresh ground pepper, to taste
Instructions
- Lightly season the chicken with salt and pepper.
- Heat up a wok or frying pan on high heat, once it heats up a bit, add the oil. Once the oil has warmed up, just before it begins to smoke, Add the chicken and cook for about 2 to 3 minutes until opaque and slightly golden. Once cooked through, remove and set onto a plate.
- Add the scallions/green onions, and stir fry for about 1 to 2 minutes.
- Place the lemongrass, garlic and ginger in the pan and stir fry for just under a minute.
- Add the bell peppers and cook through about 1 more minute.
- Add the broth and fish sauce, bring to a simmer at medium heat, add the chicken back into the pan to reheat.
- Serve right away with rice and ENJOY!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 260
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- Baked Lemon Pepper Chicken Wings
- Chicken Khao Soi: Curry Noodle Soup
- Slow Cooker Chicken Enchilada Soup
Frequently Asked Questions
How do I prepare lemongrass for this stir-fry?
Use only the bulb of 1 lemongrass stalk — the pale, tender lower portion — finely chopped. Peel away the dry outer layers until you reach the softer core, then chop finely; the tougher upper stalks are too fibrous to eat and should be discarded.
What does fish sauce add, and can I skip it?
The 2 tablespoons of Asian fish sauce provide the savory, umami depth that — alongside the lemongrass and ginger — infuses the chicken with tons of flavor. Skipping it will make the dish noticeably blander; soy sauce is the closest substitute in a pinch, though the flavor profile will shift.
What is the best way to serve this stir-fry?
I recommend spooning the stir-fry over steamed white or brown rice for an easy, complete weekday meal. Serve immediately after cooking — the vegetables cook quickly at high heat and are best eaten fresh.
