Stir-Fried Lemongrass Chicken

Photo: Johnny Autry; Styling: Cindy Barr

Serve over rice noodles. Fresh lemongrass is available at Asian markets. If you can't find it, you might find lemongrass paste in the produce section of your supermarket.

Yield: Serves 4 (serving size: 1 cup)
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 330
  • Fat: 16.9g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 8.9g
  • Polyunsaturated fat: 4g
  • Protein: 26.7g
  • Carbohydrate: 19.3g
  • Fiber: 2.8g
  • Cholesterol: 94mg
  • Iron: 3mg
  • Sodium: 463mg
  • Calcium: 54mg


  • 1 tablespoon brown sugar
  • 2 tablespoons unsalted chicken stock (such as Swanson)
  • 1 tablespoon fish sauce
  • 2 teaspoons lower-sodium soy sauce
  • 1 teaspoon sambal oelek (ground fresh chile paste)
  • 2 tablespoons canola oil, divided
  • 1 tablespoon sliced peeled fresh lemongrass
  • 2 garlic cloves, sliced
  • 1 cup sliced red bell pepper
  • 1/2 cup sliced shallots
  • 8 ounces haricots verts, trimmed
  • 1 pound skinless, boneless chicken thighs, thinly sliced
  • 1/3 cup unsalted cashews
  • 1 Thai chile, thinly sliced


  1. 1. Combine first 5 ingredients.
  2. 2. Heat a large wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat. Add lemongrass and garlic; stir-fry 30 seconds. Remove from pan with a slotted spoon; place in a small bowl. Add bell pepper, shallots, and haricots verts to pan; stir-fry 2 minutes. Remove vegetables from pan with a slotted spoon; add to lemongrass mixture. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chicken in a single layer; cook 2 minutes or until browned. Add cashews and chile to pan; stir-fry 2 minutes or until chicken is done. Stir in stock mixture and vegetable mixture. Bring to a boil; cook 1 minute or until sauce begins to thicken. Serve immediately.
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