Vietnamese Lemongrass Chicken Stir-Fry
Prep 20 min · Cook 20 min · Serves 5 · medium
Free on iPhone
A vibrant and fragrant Vietnamese-inspired stir-fry featuring tender chicken, aromatic lemongrass, and a savory-sweet sauce. Served over a bed of fluffy jasmine rice.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 stalks lemongrass, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 1 medium red onion, sliced
- 4 cups baby bok choy, chopped
- 2 1/2 cups jasmine rice, cooked
- 1/4 cup chopped cilantro, for garnish
Instructions
- 1
In a small bowl, combine the soy sauce, rice vinegar, and brown sugar. Set aside.
- 2
Heat the vegetable oil in a large skillet or wok over high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until lightly browned.
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