LEMONGRASS CHICKEN STIR-FRY
Lemongrass Chicken Stir-Fry is a vibrant and aromatic Vietnamese dish that brings together lean chicken breast, zesty lemongrass and a rich umami profile. This single-serving recipe is ideal for busy individuals seeking a quick, flavourful meal with minimal prep and maximum taste. The tender chicken is infused with the bold fragrance of lemongrass, enhanced by garlic and seasoned with a balanced mix of fish sauce, oil and soy sauce. Stir-fried to perfection, the dish pairs beautifully with steamed rice, vermicelli noodles or even fresh lettuce wraps. Perfect as a protein-packed lunch or light dinner, this stir-fry highlights the simplicity and depth of Vietnamese cuisine. The dish is low in carbohydrates, dairy-free and can be adjusted to suit a variety of dietary preferences. It’s an excellent choice for those craving a clean yet satisfying meal without compromising on taste.
RECIPE CATEGORY
Main Course
SERVING SIZE
1
CUISINE
Vietnamese
PREPARATION/TECHNIQUES
Stir-Fry
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low Carb
DISH TYPE
Tacos & Wraps
INGREDIENTS
Here is a list of ingredients for Lemongrass Chicken Stir-Fry:
- ¼ cup chicken breast, sliced
- ½ teaspoon minced lemongrass
- ½ teaspoon garlic
- ½ teaspoon soy sauce
- ½ teaspoon fish sauce
- ½ teaspoon oil
FULL NUTRITIONAL INFORMATION
- Calories: 88 Kcal
- Total Fat: 4.2 G
- Saturated Fat: 0.9 G
- Cholesterol: 32 Mg
- Sodium: 334 Mg
- Total Carbohydrates: 1.3 G
- Dietary Fibre: 0.1 G
- Sugars: 0.1 G
- Protein: 11.2 G
- Vitamin A: 4 Mcg
- Vitamin C: 1 Mg
- Calcium: 5 Mg
- Iron: 0.3 Mg
- Potassium: 132 Mg
PREPARATION
These steps are followed for the preparation of Lemongrass Chicken Stir-Fry:
- Marinate The Chicken: In a small bowl, combine sliced chicken with minced lemongrass, garlic, soy sauce and fish sauce. Let it rest for 5 minutes to absorb flavours.
- Preheat The Pan: Heat ½ teaspoon oil in a small non-stick skillet over medium-high flame until shimmering.
- Stir-Fry The Chicken: Add the marinated chicken to the hot pan. Stir-fry for 3–4 minutes until the chicken is cooked through and lightly caramelised.
- Check Doneness: Ensure chicken is opaque and reaches 74°C (165°F) internally.
- Serve Immediately: Transfer to a plate and serve with rice, noodles or inside lettuce cups.
PREP TIME
5 minutes
COOKING TIME
5 minutes
TIPS
Here are some helpful tips for Lemongrass Chicken Stir-Fry:
- Slice Thinly: Thin slices ensure quicker cooking and better flavour absorption.
- Use Fresh Lemongrass: For the most aromatic results, use freshly minced lemongrass stalks.
- Avoid Overcrowding: Cook in a single layer to avoid steaming the meat.
- Control Heat: Stir-frying at high heat prevents the chicken from drying out.
- Balance Saltiness: If using full-sodium sauces, reduce quantity slightly to suit taste.
VARIATIONS
- Vegetable Boost: Add bell peppers, onions or shredded cabbage for extra fibre and nutrients.
- Tofu Option: Replace chicken with firm tofu for a vegetarian variation.
- Spicy Kick: Stir in a few slices of red chilli or add chilli oil for heat.
- Herb Garnish: Top with fresh coriander or Thai basil for freshness.
- Rice Alternative: Serve with cauliflower rice for a low-carb adaptation.
PREPPING AND STORAGE
- Meal Prep Friendly: Chicken can be marinated up to 24 hours in advance and stored covered in the fridge.
- Leftovers: Store cooked leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a hot pan or microwave until warmed through.
- Freezer Option: Freeze raw marinated chicken in a sealed bag for up to 2 months. Thaw overnight before cooking.
- Batch Cooking: Easily scale up for multiple servings and portions individually for grab-and-go meals.