| Prep: 20 mins | Cook: 15 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 10g | 2g | 24g |
| sugars | fibre | protein | salt |
| 10g | 3g | 40g | 1.3g |
My love affair with this Lemongrass Chicken Stir Fry recipe started quite simply. It was a concoction born out of a nostalgic longing for the rusticity of Midwestern cooking, transplanted to the heart of urban life. At its heart, this recipe is a harmonious blend of fresh farm-to-table ingredients. It strikes a delicious and healthy balance, with a symphony of vegetables partnering up with lean chicken to create a colorful canvas of flavors.
A Modern Riff on a Classic
Despite growing up on hearty corn casseroles and beef stews, I’ve always been fascinated by the art of stir-frying. In particular, this Lemongrass Chicken Stir Fry recipe is reminiscent of the Asian-style stir fry dishes that so many of us have come to love. It’s very akin to the Sweet and Sour Chicken, with the added fragrant twist of lemongrass.
Should you wish, serve it with brown rice or perhaps quinoa fried rice for a wholesome meal.
The Health Element
Apart from its taste, I’m fond of this recipe for its inherent health benefits too. Lemongrass has been traditionally appreciated for its medicinal properties in folk medicine. The bell peppers add a crunch along with a healthy dose of vitamins A, C and E. Snap peas provide a good source of fiber and vitamin K, while pineapple lends this dish its tropical sweetness along with a punch of Vitamin C.
The combination of these ingredients work synergistically to provide a healthful balance – phytonutrients from the colorful vegetables, lean protein supplied by chicken, and minimal use of oil.
In sum, this Lemongrass Chicken Stir Fry recipe is a marriage of health and taste. It is truly a testament to the power of simple ingredients, masterfully combined to create a dish that’s comforting, healthy, and full of flavor.
What You’ll Need
- 2 lbs boneless, skinless chicken breasts, cut into thin slices
- 1/4 cup vegetable oil
- 3 stalks of lemongrass, finely chopped
- 4 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, chopped
- 2 cups of sliced mushrooms
- 1 cup snap peas
- 1 cup of pineapple chunks
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- 1/2 cup chicken stock
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Salt and Pepper to taste
- Chopped green onions and cilantro for garnish
Method
Step One
Begin by heating the vegetable oil in a large wok or skillet over medium-high heat. Once the oil is hot, add your slices of chicken, seasoning them with salt and pepper to taste. Cook the chicken in the oil until it is no longer pink in the centre and is slightly golden on the outside, approximately 7-10 minutes. Once fully cooked, remove the chicken from the pan and set aside.
Step Two
Using the same pan, add the chopped lemongrass and minced garlic, stirring for 1-2 minutes until fragrant. Afterward, add the chopped onion, sliced mushrooms, and sliced bell peppers to the pan. Continue to stir everything together for an additional 5 minutes or until the vegetables begins to soften.
Step Three
Next, add the snap peas and pineapple chunks to the pan. Stir well to combine all of the ingredients. Continue cooking for another 2-3 minutes, stirring occasionally.
Step Four
In a small bowl, combine the soy sauce, oyster sauce, sugar, and chicken stock, stirring well to dissolve the sugar. Pour this sauce mixture into the pan with the vegetables and increase the heat to bring everything to a boil.
Step Five
Once boiling, add the cornstarch-water mixture to the pan. Stir well to ensure the sauce thickens uniformly as it coats the vegetables. Cook for an additional 2 minutes until the sauce is thickened, then return the cooked chicken to the pan. Stir all of the ingredients together well for an additional 2-3 minutes so that everything is well coated in the sauce.
Step Six
Remove the pan from the heat, and sprinkle in green onions and cilantro for garnish. Serve the stir fry hot alongside rice or noodles, as desired.
