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15-Min Stir Fried Lemongrass Chicken
5 from 9 votes

15-Min Stir Fried Lemongrass Chicken

This is a QUICK and EASY stir-fried lemongrass chicken. By substituting the typical chicken thigh used for ground chicken mince, the cooking time is reduced to 10 minutes AND the cost of the recipe goes down BUT it's still super tasty!

Prep Time
5 mins
Cook Time
10 mins
Marinating time
30 mins
Servings: 4 people
Calories: 231 kcal
Course: Side Dish
Cuisine: Asian, Vietnamese

Ingredients

  • 0.88 lb chicken mince 400g) I like The Meat Club's chicken mince because it's from 100% cage-free Australian chicken, with NO growth hormones, and is blended from chicken thigh. Use my affiliate code "TMC-AFF-GREEDY" for $15 off your order!, from thigh
  • 3 lemongrass Peel away the tough outer layers, and cut off the tougher, less flavorful top bit. Pound (with the back of a knife or rolling pin, to release the flavor) then mince (finely) the soft white inner stems at the bottom. The outer layers/ top bit can be used to make lemongrass tea, lemongrass syrup, or lemongrass oil. Divide into 2 equal portions (half will be used for the marinade and half for the stir-fry, fresh stalks
  • 4 garlic peeled, and minced. please do not use garlic powder if you want authentic Asian flavor Divide into 2 equal portions (half will be used for the marinade and half for the stir-fry, fresh cloves
  • 1 shallot peeled, and minced. You can substitute with ⅛ of a red onion
  • 1 Tablespoon fish sauce I have tested with ¾ Tablespoon to be healthy but the dish won't be as more-ish, unfortunatley.
  • 1 Tablespoon dark soy sauce you can use kicap manis, or sweet soy sauce as a substitute. If you do so, you may need to reduce the amount of sugar added
  • 1 Tablespoon brown sugar If you can get palm sugar, please do use it, if not brown sugar, or even white sugar in a pinch, will work fine
  • 1 lime Use the juice of 1 lime. You can keep the lime zest for another recipe, fresh
  • 2 chili peppers You can use large chilies or small Thai bird's eye chili but note the latter is pretty spicy, so it depends on your heat tolerance. I tend to mix 1 large with 1 small chili. Either way, try to mix some red and some green chili, to brighten up the plate. Do NOT touch your eyes after handling chilies- especially the seeds- as they will BURN, fresh
  • 1-2 Tablespoons vegetable oil Please do not use olive oil if you want the chicken recipe to taste Asian, neutral
  • ½ teaspoon corn starch mixed into 1 teaspoon of water to form a slurry, optional
Suggested Garnishes
  • lime fresh
  • Coriander or spring onions (if coriander tastes like soap to you, fresh, leaf
  • If you can take spicy food, you can sprinkle more sliced chilies on top of the lemongrass chicken rice.

Instructions

Marinating (30 minutes- about the time necessary to bring the chicken back to room temperature)
    Cup of Yum
  1. Prepare the lemongrass as per the instructions above.
  2. Stir the marinade ingredients well. (Remember to use only half the lemongrass and half the garlic, as the rest is used for the stir-frying.)
  3. Pour the marinade into the chicken minced and mix well. Leave for 30 minutes to return to room temperature.
Stir-frying
  1. Heat 1-2 Tablespoons of oil over medium-high heat. Once it's almost smoking (when the surface starts shimmering), carefully add the lemongrass-garlic mixture and stir-fry till fragrant. (Be careful not to burn the garlic.) Note: if you're in a rush, you can skip this step- just add ALL the aromatics to the minced chicken. The dish will be slightly less aromatic but still flavorful.
  2. Carefully add the chicken and all the liquid into the pan, and stir-fry. The chicken will start releasing its juices as you stir-fry, so there should be no need to add water. (If you find it too dry, add 2 teaspoons of water.)
  3. Chicken mince actually cooks very quickly, but to be on the safe side and make sure everything is cooked through, I usually stir fry it for 7 minutes. (The colour of the sauce can make it hard to see if the chicken has turned opaque.) Do so over medium heat, to avoid the chicken dyring out.
  4. At the 5 or 6 minute mark, add the cornstarch slurry slowly into the pan, stirring continuously till you switch off the fire. (This will thicken the sauce slightly. You can skip this step if you're uncomfortable working with cornstarch.)
  5. Ladle over white jasmine rice, then garnish with the coriander/ spring onions, limes, and fresh chilies.

Notes

  • This dish should always be served with rice! It just doesn't taste the same with noodles, porridge, or pasta!
  • Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.

Nutrition Information

Calories 231kcal (12%) Carbohydrates 14g (5%) Protein 19g (38%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 4g (20%) Trans Fat 0.1g (5%) Cholesterol 86mg (29%) Sodium 499mg (21%) Potassium 687mg (15%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 224IU (4%) Vitamin C 39mg (43%) Calcium 29mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 231

% Daily Value*

Calories 231kcal 12%
Carbohydrates 14g 5%
Protein 19g 38%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 86mg 29%
Sodium 499mg 21%
Potassium 687mg 15%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 224IU 4%
Vitamin C 39mg 43%
Calcium 29mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.