Coconut and lemongrass stir-fry sauce recipe
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Lemongrass stir fry sauce...
Lemongrass stir fry noodles
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Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 stalk lemongrass, white bulb only, very finely chopped
- 1 tablespoon minced garlic
- 3 tablespoons Vietnamese fish sauce
- 3 tablespoons lime juice
- 3 tablespoons light brown sugar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon vegetable oil, plus more as needed for stir-frying
- 1 red bell pepper, cut into lengthwise strips
- 1 yellow onion, cut into lengthwise strips
- pickled cucumber slices or other Asian-style quick pickled vegetables, for serving (optional)
- Steamed jasmine rice, for serving
- Nuoc Cham Sauce, for serving
Directions
Combine the chicken, lemongrass, garlic, fish sauce, lime juice, brown sugar, soy sauce and 1 tablespoon oil in a bowl and toss to coat well.
Transfer to the refrigerator for at least 1 hour.
When ready to cook, remove the chicken from the refrigerator. Remove the chicken from the marinade and reserve the marinade separately.
Heat a large wok or nonstick skillet over high heat.
When very hot, add eno
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