Thai Lemongrass Chicken Stir Fry
This 20-minute quick and easy stir fry has juicy chunks of chicken coated in lemongrass, shallots, garlic and a bit of oyster and fish sauce to send you straight to umami nirvana.
Ingredients
- 800 grams chicken thighs
- 2 stalks lemongrass
- 3 shallots sliced
- 6 garlic cloves sliced
- 3 kaffir lime leaves
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- ½ tbsp black pepper
- ½ tbsp sugar
- 1 Thai chili pepper optional
- cilantro leaves for garnish
Instructions
- Combine oyster sauce, fish sauce, black pepper, and sugar in a bowl. Cut the chicken into bite-sized pieces and place them in the sauce. Toss to combine.
- While the chicken marinates, prep the aromatics:Slice the lemongrass. First peel off and toss the outer layer as well as the top green part of the lemongrass stalks. Thinly slice the white and light green part of the stalks.Slice the shallots. Same thing here – thinly slice the shallots.Dice the garlic. You can slice, dice, chop, or cut however which way you want. You’re the boss of this garlic!As for the kaffir lime leaves, you can remove the stem and then slice the leaves finely. Or you can just add them in as is. I’m doing the latter as I just want a bit of flavor but want to pick them out in the end.
- Heat a wok or skillet and add around a tablespoon of oil. Toss in all the aromatics -shallots, lemongrass, garlic, and the kaffir lime leaves. Let these get nice and fragrant for just 3 to 4 minutes and then add in the chicken.
- Stir through to mix and continue to stir fry for until the chicken is cooked through (around 10 to 14 minutes).
- Serve immediately.