Lemongrass seems to create a little magic everywhere it goes and to everything it touches. I am rather obsessed with it myself and enjoy adding it also to soups, teas and curries, to name a few. I enjoy it very much in my stir-fries too. Lemongrass freezes well too (it can do no wrong, you see) so finely slice any pieces you have left over, in readiness for your next quick fix.
This dish will hopefully assist with your ‘whats for dinner’ dilemma this week. It is quick to cook up and pleases all inside my hungry house….I hope it does in yours also.
Stir-fried chicken with lemongrass and
This is a quick dish that I just love. Simple and flavour packed.
Keep lemongrass sliced up in your freezer to avoid food waste and for quick dishes like this one.
4 chicken thighs, cut into bite-sized pieces
1 stalk of lemon grass (white part only), very finely chopped
2 fresh red chillies, finely chopped
2 garlic cloves, smashed and finely chopped
1 tablespoon grapeseed or rice bran oil
3 tablespoons fish sauce
½ teaspoon sugar
Place the chicken in a bowl and add a pinch of sea salt. Mix well and allow to stand for 10 minutes while preparing the lemon grass, chilli and garlic.
Heat oil in a frying pan or wok over medium heat. Add lemon grass, garlic and chilli and stir around for 1 minute, being mindful not to let it burn.
Add the chicken and keep stirring until it’s almost cooked. Season with fish sauce and sugar. Cook for further 1–2 minutes until the chicken is cooked through. Taste and adjust the seasoning as required.
Serve with steamed fragrant rice and steamed or stir-fried Asian greens.
Pic credit Tamara Erbacher. Styling credit Lucienne Hemingway.