Lemongrass Chicken recipe

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Ingredients

1 ½ pounds chicken thighs, cut into thin strips
3 tablespoons fish sauce, or more to taste
1 ½ tablespoons honey
2 tablespoons vegetable oil
1 ½ red bell peppers, cut into strips
¼ cup chopped lemongrass
¼ cup grated fresh ginger root
4 cloves garlic, chopped
⅓ cup chopped green onions
¼ cup chicken broth
1 tablespoon white sugar
½ teaspoon red pepper flakes, or more to taste
salt and ground black pepper to taste

Nutrition Info

396.5 calories
carbohydrate: 16.7 g
cholesterol: 96.1 mg
fat: 23.9 g
fiber: 1.4 g
protein: 28.2 g
saturatedFat: 5.8 g
servingSize: -
sodium: 1018.3 mg
sugar: 12.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix chicken, fish sauce, and honey together in a bowl, cover with plastic wrap and refrigerate for at least 30 minutes.

  2. Heat a wok or large skillet over medium-high heat, swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic, cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture, saute until chicken is no longer pink and the juices run clear, about 5 minutes.

  3. Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

It took combining a couple different recipes to get just the perfect one for us! This is a family favorite in our house. Enjoy. Serve over white rice.

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