This is a SUPER healthy and light recipe, that is so easy to make for a delicious weekday meal. The lemongrass, ginger and scallions provide a tangy freshness, a perfect balance along side the fish sauce, infusing the chicken with tons of flavor! Spoon this over steamed white or brown rice for an easy complete meal!
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Lemongrass Chicken and Bell Pepper Stir-Fry
- Total Time: 25 minutes
- Yield: 3 1x
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
- 20 gm dried porcinis
- 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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Frequently Asked Questions
How do I prepare lemongrass for this stir-fry?
The recipe uses 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 the author credits alongside the lemongrass and ginger for infusing 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?
The article recommends spooning the stir-fry over steamed white or brown rice for an easy, complete weekday meal. Serve immediately after cooking, as the vegetables cook quickly at high heat and are best eaten fresh.
