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15-Min Stir Fried Lemongrass Chicken Recipe

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★★★★

3.8 from 22 reviews

A quick and flavorful 15-minute stir-fried lemongrass chicken recipe using minced chicken thigh, fresh lemongrass, garlic, and aromatic seasonings. This vibrant Asian-inspired dish is perfect for a speedy weeknight dinner and pairs wonderfully with steamed jasmine rice.

Ingredients

Scale

Chicken Mixture

  • 0.88 lb chicken mince (from thigh)
  • 1 Tablespoon fish sauce
  • 1 Tablespoon dark soy sauce
  • 1 Tablespoon brown sugar
  • Juice of 1 fresh lime
  • ½ teaspoon cornstarch (optional)
  • 1 teaspoon water (for slurry, if using cornstarch)

Aromatics

  • 3 fresh lemongrass stalks (divided: half for marinade, half for stir-frying)
  • 4 fresh garlic cloves (divided)
  • 1 shallot, peeled and minced (or substitute with 1/8 red onion)
  • 2 fresh chili peppers (plus extra for garnish, if desired)

Miscellaneous

  • 1–2 Tablespoons neutral vegetable oil (e.g., canola or sunflower oil; avoid olive oil)
  • Fresh coriander leaves or spring onions for garnish
  • Fresh lime wedges for serving

Instructions

  1. Marinate the Chicken: Prepare the lemongrass by finely mincing half the stalks and setting aside. Also, mince half the garlic cloves. In a bowl, stir together fish sauce, dark soy sauce, brown sugar, lime juice, minced shallot, half the lemongrass, and half the garlic to create the marinade. Mix the marinade thoroughly into the chicken mince. Allow the chicken to marinate for 30 minutes at room temperature, which also helps the meat warm up for even cooking.
  2. Prepare Aromatics for Stir-frying: Finely mince the remaining lemongrass stalks, garlic, and chilies. These will be used for stir-frying to impart a fragrant and spicy base to the dish.
  3. Heat Oil and Stir-fry Aromatics: Heat 1 to 2 tablespoons of neutral vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot and shimmering but not smoking, carefully add the lemongrass-garlic-chili mixture. Stir-fry quickly until fragrant—be careful not to burn the garlic as it can turn bitter. This step is optional but recommended for maximum aroma.
  4. Add Chicken and Stir-fry: Carefully add the marinated chicken mince along with all the marinade juices into the pan. Stir continuously to break up the meat and cook evenly. The chicken will release some juices as it cooks; no extra liquid is usually necessary, but add 2 teaspoons of water if the pan seems too dry.
  5. Cook Through: Continue stir-frying over medium heat for about 7 minutes, stirring frequently. This ensures the chicken is cooked through and remains tender. The sauce darkens because of the soy and sugar, so watch carefully for the chicken turning opaque.
  6. Thicken Sauce (Optional): At around 5 to 6 minutes, slowly pour in the cornstarch slurry (cornstarch mixed with water), stirring continuously until the heat is turned off. This will slightly thicken the sauce, giving the dish a nice glaze. Skip this step if preferred.
  7. Serve and Garnish: Spoon the cooked lemongrass chicken over steamed white jasmine rice. Garnish generously with fresh coriander leaves or spring onions, extra sliced fresh chilies if desired, and lime wedges on the side for squeezing over. Enjoy immediately for best flavor and texture.

Notes

  • Use chicken thigh mince for juicier and more flavorful results compared to breast mince.
  • If coriander tastes soapy to you, substitute with fresh spring onions as garnish.
  • Neutral vegetable oils like canola, sunflower, or grapeseed oil work best to preserve authentic Asian flavors—avoid olive oil.
  • The cornstarch slurry is optional but recommended for a slightly thicker sauce.
  • Adjust the number of fresh chilies according to your preferred spice level.
  • Marinating for 30 minutes also allows chicken to return to room temperature, improving cooking evenness.

Keywords: lemongrass chicken, stir fry chicken, quick chicken recipe, Asian chicken mince, healthy chicken dinner, weekday dinner

Find it online: https://epicrecipebox.com/15-min-stir-fried-lemongrass-chicken-recipe/