We absolutely love a good stir fry recipe. We make stir fries at least once a week because they’re quick, great for using up tons of veggies, and can be easily adaptable with different sides or sauces. This Thai Lemongrass Chicken Stir Fry is a perfect weeknight dinner option. We try to pair ours with cauliflower rice to keep it low carb, but obviously it can be paired with any type of rice you like!

We get a box full of seasonal veggies each week via JBG Organic for about $23. It’s seriously awesome and I can’t recommend researching your local community supported agriculture options and if you are in the DFW, Austin, San Antonio or Houston areas check out JBG! PS – you can use our code CSA78865 for your first box free! That being said, we always have a LOT of fresh veggies in our fridge and are constantly looking for ways to use them up. Enter this stir fry! We used our green peppers, carrots, onions, and lemongrass that we got in our box this week! We get excited when we can create recipes that use up almost all the veggies we got for the week. Of course, as with any stir fry, you can adapt the vegetables to your own preferences.

We used chicken thighs for our protein. Chicken thighs are typically more tender than chicken breast and we prefer it for stir fry recipes, but you can easily replace this with chicken breast or any other type of protein. Shrimp or pork could also be great. What’s great about this recipe is that it requires no marinating and comes together in about 20 minutes! A wok like this one is helpful, but not required for the recipe.

For the sauces, we opted for more Thai flavors included fish sauce and Sambal Oelek along with traditional soy sauce. We find these sauces are easily accessible at most supermarkets. Another plus – no need to run out to a specialty supermarket for your ingredients!

We hope you guys enjoy this delicious Thai Lemongrass Chicken Stir Fry! If you like stir fry recipes highly recommend checking out a few of our others:

Asian Beef Stir Fry with Bok Choy

Easy Spicy Chicken Stir Fry

Thai Lemongrass Chicken Stir Fry

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4 People

Course: Main Dish

Cuisine: Asian

Ingredients Method

Ingredients

  

• 1 Tbsp Canola Oil
• 1½ Pounds Boneless Skinless Chicken Thighs Cut into bite size pieces
• 1 Tsp Kosher Salt
• 1 Medium Yellow Onion Sliced Thinly
• 1 Bell Pepper Red or Green, sliced thinly
• 2 Large Carrots Julienned
• 2 Cloves Garlic Thinly Sliced
• 2 Stalks Lemongrass Exterior shell removed, then thinly sliced
• ¼ Cup Thai Basil Can substitute regular basil
• 2 Green Onions Chopped
• 2 Tbsp Soy Sauce
• 1 Tbsp Sambal Oelek Or other garlic chili paste
• 1 Tbsp Fish Sauce
• 1 Tbsp Ginger Minced
• 2 Tbsp Water
• ½ Tbsp Granulated Sugar

Method

 

1. Heat oil in a large saucepan or wok over high heat.
2. While the oil heats up, make the sauce. Add the soy sauce, Sambal, fish sauce, sugar, water, and ginger in a small bowl and whisk to combine. Set aside.
3. Spread chicken evenly onto the pan and cook for about 3-4 minutes on each side until browned. While cooking, season with 1 teaspoon of kosher salt. Remove and set aside in a bowl.
4. Next, add the onions into the pan. Cook for 1-2 minutes. Next, add bell pepper, carrots, garlic, and lemongrass. Continue to cook for 3-4 minutes.
5. Add the chicken back into the saucepan and then add in the sauce. Allow the sauce to reduce for 2-3 minutes.
6. Take the pan off the heat and fold in the Thai basil and green onions. Serve over your prefered rice.