Lemongrass Stir-Fried Chicken

Stir-fried chicken and lemongrass with fresh cilantro in bowl on table.

5 from 4 votes

Lemongrass Stir-Fried Chicken

This Vietnamese-inspired Stir-Fried Chicken with Lemongrass (Gà Xào Sả Ớt) is an under-half-an-hour, flavorful, pop-in-the-kisser meal. Tender chicken coated in a fragrant glaze of lemongrass, garlic, chiles, and fish sauce. Aromatic, simple, and unforgettable, as well as easy enough for weeknight cooking.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Asian, Southeast Asian, Vietnamese

Servings: People

Author: Katie Workman

Ingredients

2 teaspoons cornstarch
2 tablespoons water
1 pound boneless, skinless chicken breast or thighs (cubed)
5 tablespoons vegetable or canola oil (divided)
2 onions (halved and thinly sliced)
1 tablespoon finely minced garlic
2 small Thai or serrano chiles (minced; see Note)
2 lemongrass stalks (tender inner white part only; minced; about 1/4 cup)
1 cup less-sodium chicken or vegetable broth
3 scallions (cut into 1-inch pieces; white and green parts)
1 tablespoon fish sauce
2 teaspoons sugar
½ cup fresh cilantro leaves
Hot cooked rice (to serve; optional)

Instructions

Combine the cornstarch and water in a large bowl until blended. Add the chicken and toss to coat. Let it sit at room temperature for 20 minutes.
Heat 2 tablespoons of the oil in a wok or large skillet over high heat. Add half the marinated chicken and cook, stirring frequently, until the outside is mostly white. Turn the chicken onto a plate. Repeat with 2 more tablespoons of oil and the remaining chicken, then add that to the first batch of partially cooked chicken.
Add the remaining tablespoon of oil to the pan over high heat. Add the onions and cook, stirring, for 3 minutes until the onions start to soften. Add garlic, chilis, and lemongrass and stir for just 15 seconds until you can smell the aromatics.
Pour in the broth and cook, stirring occasionally, until the onions have softened and the sauce reduces by about half, about 4 minutes. Return the chicken to the pan along with the scallions, fish sauce, and sugar. Cook, stirring, for another 3 to 4 minutes until the chicken is cooked through.
Serve hot, with the cilantro sprinkled on top and over rice, if desired.

Notes

You can seed the chiles if you want a more moderate amount of heat. You can also use 1 teaspoon red pepper flakes if you don’t have fresh chilies, or sub in jalapeño pepper.

Nutrition