Lemongrass Chicken Stir-fry with Coconut Rice

A vibrant and aromatic Indonesian-inspired stir-fry featuring tender chicken and crisp vegetables, infused with fragrant lemongrass and ginger, served alongside creamy coconut-infused jasmine rice and steamed bok choy.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 3
• Cuisine: Indonesian
• Difficulty: Easy
• Cost: $5.26/serving

Dietary

• Dairy-Free
• Nut-Free
• High-Protein

Tags

• stir-fry
• quick
• healthy
• fresh
• savory
• tangy

Ingredients

• 1 pound chicken breast (boneless, skinless, thinly sliced)
• 2 tablespoon vegetable oil (divided)
• 1 lemongrass (tough outer layers removed, minced)
• 2 clove garlic (minced)
• 1 fresh ginger (1 inch, grated)
• 1 red bell pepper (thinly sliced)
• 1 cup snow peas
• 2 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 0.5 teaspoon brown sugar
• 1.5 cup jasmine rice (uncooked)
• 1 can light coconut milk
• 1 cup bok choy (chopped)

Instructions

1. To make coconut rice, rinse 1 1/2 cups jasmine rice well. In a medium saucepan, combine the rinsed rice, 1 can light coconut milk, and 1 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let stand for 5 minutes.
2. While rice cooks, heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add thinly sliced chicken breast and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove chicken from skillet and set aside.
3. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced lemongrass, minced garlic, and grated fresh ginger. Stir-fry for 1 minute until fragrant.
4. Add thinly sliced red bell pepper and snow peas to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp. Add chopped bok choy and stir-fry for 1-2 minutes more until wilted.
5. Return the cooked chicken to the skillet. Stir in 2 tablespoons soy sauce, fish sauce, lime juice, and brown sugar. Toss everything to combine and heat through for 1-2 minutes.
6. Fluff the coconut rice with a fork. Serve the lemongrass chicken stir-fry immediately with the coconut rice.

Notes

Prepare all vegetables and chicken before starting to stir-fry, as the cooking process is very fast.

Nutrition (per serving)

• Calories: 744
• Protein: 44.4 g
• Carbohydrates: 90.4 g
• Fat: 21.8 g
• Fiber: 3.1 g
• Sodium: 1237 mg
• Saturated Fat: 8.9 g
• Sugar: 7.9 g
• Cholesterol: 107 mg