Stir-Fried Chicken with Lemongrass

Stir-Fried Chicken with Lemongrass

Stir-Fried Chicken with Lemongrass is a quick and aromatic dish made with tender chicken, fresh lemongrass, garlic, chillies, and a savoury Thai style sauce. It is fragrant, slightly spicy, and full of flavour perfect with hot jasmine rice for an easy lunch or dinner.

Prep Time: 15 minutes
Marinating Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 3–4

Ingredients

For the Chicken

  • 500 g boneless chicken thighs or chicken breast

  • 1 teaspoon light soy sauce

  • 1 teaspoon fish sauce

  • 1 teaspoon cornflour

  • ¼ teaspoon ground black or white pepper

For the Stir-Fry

  • 2 tablespoons cooking oil

  • 2 stalks lemongrass

  • 4 cloves garlic, finely chopped

  • 2 shallots, thinly sliced

  • 2–4 Thai bird’s eye chillies, finely chopped

  • ½ small onion, sliced, optional

  • ½ red bell pepper, sliced, optional

  • 2 spring onions, cut into short pieces

  • A handful of Thai basil leaves, optional

  • Fresh coriander for garnishing

For the Sauce

  • 1½ tablespoons oyster sauce

  • 1 tablespoon light soy sauce

  • 1 tablespoon fish sauce

  • 1–2 teaspoons palm sugar or brown sugar

  • 2 tablespoons water or chicken stock

  • ½ teaspoon dark soy sauce, optional

  • ½ teaspoon sesame oil, optional

  • 1 teaspoon fresh lime juice, optional

Instructions

Prepare the Chicken

  1. Slice the chicken.
    Cut the chicken into thin, bite sized strips or small pieces so it cooks quickly and evenly.

  2. Marinate the chicken.
    Place the chicken in a bowl. Add the light soy sauce, fish sauce, cornflour, and pepper.

  3. Mix and rest.
    Mix well until every piece is coated. Leave the chicken to marinate for approximately 15 minutes.

Prepare the Lemongrass

  1. Remove the dry outer layers from the lemongrass.

  2. Cut off the tough green tops and root ends.

  3. Use only the tender white and pale green lower sections.

  4. Slice the lemongrass as thinly as possible. Very thin slices are easier to eat and release more fragrance.

  5. Finely chop the sliced lemongrass when you prefer a softer texture.

Prepare the Sauce

  1. Add the oyster sauce, light soy sauce, fish sauce, palm sugar, water or chicken stock, dark soy sauce, and sesame oil to a small bowl.

  2. Stir until the sugar begins to dissolve.

  3. Keep the prepared sauce near the wok before you begin cooking.

Cook the Chicken

  1. Heat the wok.
    Heat 1 tablespoon of cooking oil in a wok or large frying pan over medium-high heat.

  2. Add the chicken.
    Place the marinated chicken in the hot wok and spread it out.

  3. Stir-fry.
    Cook for approximately 5–7 minutes, stirring occasionally, until the chicken is lightly golden and fully cooked.

  4. Set aside.
    Transfer the cooked chicken to a plate.

Cook the Aromatics

  1. Add the remaining tablespoon of oil to the same wok.

  2. Add the sliced lemongrass, garlic, shallots, and chillies.

  3. Stir-fry for approximately 1–2 minutes until fragrant. Keep the heat controlled so the garlic does not burn.

  4. Add the onion and bell pepper, if using.

  5. Stir-fry for another 1–2 minutes, keeping the vegetables slightly crisp.

Combine the Stir-Fry

  1. Return the cooked chicken to the wok.

  2. Pour in the prepared sauce.

  3. Toss everything together over medium high heat until the chicken is evenly coated.

  4. Cook for another 2–3 minutes, allowing the sauce to reduce slightly and cling to the chicken.

  5. Add the spring onions and Thai basil leaves, if using.

  6. Toss briefly until the basil begins to wilt.

  7. Turn off the heat and add the fresh lime juice, if using.

  8. Taste and adjust with more fish sauce for saltiness, sugar for sweetness, or chilli for extra heat.

Serving Suggestions

Serve Stir-Fried Chicken with Lemongrass hot with:

  • Steamed jasmine rice

  • Thai sticky rice

  • Brown rice

  • Rice noodles

  • Stir-fried vegetables

  • Fresh cucumber slices

Garnish with coriander, spring onions, sliced chillies, or extra finely sliced lemongrass.

Kift’s Tips

  • Chicken thighs remain juicier, while chicken breast is a lighter option.

  • Slice the chicken thinly so it cooks quickly and stays tender.

  • Use only the tender lower section of the lemongrass.

  • Slice the lemongrass very finely so it is pleasant to eat.

  • Fresh lemongrass provides the best aroma and flavour.

  • Adjust the number of chillies according to your preferred spice level.

  • Prepare all ingredients before heating the wok because stir-frying happens quickly.

  • Cook the chicken in batches when using a small pan to prevent steaming.

  • Do not burn the garlic or lemongrass, as they may become bitter.

  • Add the lime juice only after turning off the heat to keep its flavour fresh.

  • Thai basil adds a fragrant finish but can be omitted when unavailable.

  • Taste before adding extra salt because fish sauce, oyster sauce, and soy sauce are already salty.

Storage Instructions

Allow the stir-fry to cool completely before storing.

Keep it in an airtight container in the refrigerator for up to 3 days.

Reheat quickly in a wok or frying pan over medium heat. Add 1–2 tablespoons of water when necessary to prevent the sauce from drying out.

The cooked chicken can be frozen for up to 1 month, although the fresh herbs and vegetables may become softer after thawing.

Watch the Recipe Video

See how Kift makes this fragrant and delicious Stir-Fried Chicken with Lemongrass step by step:

YouTube:https://youtu.be/Bv7LpxMbFFA

Cook With Kift — Bringing authentic Thai flavours to your kitchen.

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