Lift your spirits at the end of a long day with this bright, citrus-smelling lemongrass chicken.
I often think about the meaning of life, but not as often as what I am going to eat today. Food is the fundamental to our existence. Make it fun and tasty, feed yourself well before feed your soul.
Lemongrass has a fresh, sparkling citrus scent that can lift up the spirit and make the taste buds tingle. It can help relieve indigestion and calm an upset stomach. 
This lemongrass infused chicken dish is quick and simple enough for everyday dinners. It is so aromatic and delicious that you will want to make it over and over again!
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Simple, Aromatic Lemongrass Chicken
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Fragrant lemongrass and soy-infused chicken, stir-fried to perfection. A quick, flavorful weeknight dinner.
Ingredients
- 1 lbs (454 g) boneless chicken thigh
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp rice wine
- 0.5 tsp sugar
- 0.3 cups (71 ml) finely chopped lemongrass
- 0.25 cups (59 ml) oil
- 0.5 cups (118 ml) shredded carrot
- 0.5 cups (118 ml) basil
Instructions
- Slice the chicken thighs into thin strips, about 1/4 inch thick, cutting against the grain so they stay tender during stir-frying.
- Prepare the lemongrass by peeling away the tough outer layers and using only the bottom 3-4 inches of the pale, tender stalk. Mince it very finely.
- In a bowl, combine the chicken strips with the fish sauce, soy sauce, rice wine, sugar, and minced lemongrass. Mix well, cover, and let marinate for 20 minutes at room temperature.
- Heat a wok or large skillet over high heat until it just begins to smoke. Add the oil and swirl to coat.
- Add the chicken in a single layer, working in two batches if needed to avoid crowding. Let it sit undisturbed for about 1 minute to get a good sear, then stir-fry for another 2-3 minutes until the edges are caramelized and the chicken is cooked through.
- Turn off the heat. Add the shredded carrot and torn basil leaves, tossing everything together. The residual heat will soften the carrot slightly while keeping it crisp.
- Serve immediately over steamed jasmine rice.
Notes
- For a deeper lemongrass flavor, lightly bruise the lemongrass stalks before chopping.
- To prevent the chicken from becoming dry, don’t overcook it; aim for slightly pink inside.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 30
- Cholesterol: 80
Frequently Asked Questions
How do I properly prepare the lemongrass for this recipe?
Start by trimming the ends of the lemongrass stalks and removing the tough outer layers. Then, finely chop the tender white part at the base to release its aromatic oils.
What is the best way to marinate the chicken with the lemongrass?
Combine the chopped lemongrass with the marinade ingredients, ensuring the chicken is fully coated. Let it marinate for at least 30 minutes to enhance the flavor.
Can I substitute the chicken with another protein in this recipe?
Yes, you can use boneless, skinless chicken thighs or even tofu for a vegetarian option, but cooking times may vary depending on the protein you choose.
