Lemongrass Chicken
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(13)
Ingredients
3 servings
- 1-2 tablespoons oil – peanut, coconut or wok oil.
- 2 fat shallots, thinly sliced
- 6 garlic cloves, roughly chopped
- 1/4 cup lemongrass, finely chopped (see notes)
- 4-5 dried thai chilies (or dried arbol chilies) or 1/2 teaspoon of chili flakes
- 1 lb ground chicken or ground turkey (or substitute finely minced chicken breast, ground beef, ground lamb, or crumbled tofu, or other plant-based options- see notes)
- 1/2 teaspoon salt
- 1 teaspoon Chinese 5-Spice
- 1 teaspoon cracked pepper
- 1 bell red or yellow bell pepper (or sub other quick cooking veggie)
- 2 baby bok choy, about 2 cups, sliced (or sub other quick cooking green or veggie)
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1/4 cup mint leaves or thai basil
- Lime wedges
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Preparation
Step 1
Set rice to cook if using.
Step 2
In an extra-large skillet, heat oil over medium-heat heat. Once hot, add shallots, stir fry until tender, about 2-3 minutes. Add garlic, lemongrass and dried chilies, stir-frying until fragrant. Scoop this all into a bowl and set aside.
Step 3
In the same pan add a splash of oil, increase heat to high, add ground chicken and season with salt and pepper, breaking it apart with a spatula and browning just a bit. Add five spice, bell peppers and bok chok, lower heat, and stir fry until bell peppers are just tender, about 3 minutes.
Step 4
Add fish sauce, lime juice and honey mixture, along with cooked shallots/garlic/ lemongrass ( removing the thai chilies).
Step 5
Taste and adjust flavors- to taste.
Step 6
Add fresh herbs and serve!
Step 7
Save recipe for the next time?
