Lemongrass Chicken Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ground chicken stir-fried with lemongrass, garlic, and fresh vegetables in a Vietnamese-inspired sauce. Quick, aromatic, and ready in under 20 minutes for an easy weeknight dinner.
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Nutrition & ingredients
Ingredients
serves 3- 1-2 tablespoons oil – peanut, coconut or wok oil.
- 2 fat shallots, thinly sliced
- 6 garlic cloves, roughly chopped
- 1/4 cup lemongrass, finely chopped (see notes)
- 4-5 dried thai chilies (or dried arbol chilies) or 1/2 teaspoon of chili flakes
- 1 lb ground chicken or ground turkey (or substitute finely minced chicken breast, ground beef, ground lamb, or crumbled tofu, or other plant-based options- see notes)
- 1/2 teaspoon salt
- 1 teaspoon Chinese 5-Spice
- 1 teaspoon cracked pepper
- 1 bell red or yellow bell pepper (or sub other quick cooking veggie)
- 2 baby bok choy, about 2 cups, sliced (or sub other quick cooking green or veggie)
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 1/4 cup mint leaves or thai basil
- Lime wedges
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1910mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1295mg
- Calcium
- 103mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1910MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.