Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 stalks lemongrass, tough outer layers removed, finely chopped
- 3 cloves garlic, minced
- 1 red chili pepper, finely chopped (adjust to taste)
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 1/2 cup coconut milk
- Fresh cilantro leaves for garnish (optional)
- Lime wedges for serving Instructions:
In a bowl, combine the chopped lemongrass, minced garlic, and chopped chili pepper. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the lemongrass mixture and stir-fry for about 2 minutes until fragrant.
Add the chicken pieces to the skillet and stir-fry until they are cooked through and no longer pink in the center, about 5-7 minutes.
In a small bowl, mix together the fish sauce, soy sauce, sugar, and ground white pepper. Pour this sauce mixture over the chicken and stir to coat evenly.
Pour in the coconut milk and simmer for an additional 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Taste the dish and adjust the seasoning if needed. You can add more fish sauce, soy sauce, or sugar to balance the flavors.
Garnish with fresh cilantro leaves (if desired) and serve hot with lime wedges on the side.
Thai Stir-Fried Vegetables:
Ingredients:
- 2 cups mixed vegetables (broccoli florets, bell peppers, carrots, snap peas, ), cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 red chili pepper, finely chopped (adjust to taste)
- 2 tablespoons vegetable oil
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- Thai basil leaves or cilantro for garnish (optional) Instructions:
In a small bowl, mix together the oyster sauce, soy sauce, sugar, and sesame oil. Set this sauce aside.
Heat the vegetable oil in a wok or large skillet over high heat.
Add the minced garlic and sliced onion to the hot oil and stir-fry for about 1 minute until fragrant.
Add the mixed vegetables and chopped chili pepper to the skillet. Stir-fry for 3-5 minutes or until the vegetables are tender-crisp and vibrant in color.
Pour the prepared sauce over the vegetables and toss everything together, ensuring the sauce coats the vegetables evenly.
Continue to stir-fry for another 2-3 minutes until the sauce thickens slightly and coats the vegetables.
Taste and adjust the seasoning if needed.
Garnish with Thai basil leaves or cilantro, if desired, and serve hot as a side dish or over steamed rice for a complete meal.
Enjoy your delicious Thai Lemongrass Chicken and Stir-Fried Vegetables!