Asian•quick
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 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 0.88 lb chicken mince (from thigh)
- 3 fresh lemongrass stalks
- 4 fresh garlic cloves
- 1 shallot (peeled, and minced. You can substitute with 1/8 of a red onion)
- 1 Tablespoon fish sauce
- 1 Tablespoon dark soy sauce
- 1 Tablespoon brown sugar
- 1 fresh lime (Use the juice of 1 lime. You can keep the lime zest for another recipe.)
- 2 fresh chili peppers
- 1-2 Tablespoons neutral vegetable oil (Please do not use olive oil if you want the chicken recipe to taste Asian)
- ½ teaspoon cornstarch, optional (mixed into 1 teaspoon of water to form a slurry)
- fresh limes
- fresh coriander leaf (or spring onions (if coriander tastes like soap to you.))
- If you can take spicy food, you can sprinkle more sliced chilies on top of the lemongrass chicken rice.
Instructions
- 1
Marinating (30 minutes- about the time necessary to bring the chicken back to room temperature)
- 2
Stir-frying