Lemongrass Chicken Recipe

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Frederick Bowman Modified: March 25, 2022
Lemongrass Chicken Recipe

How To Make Lemongrass Chicken

Add a citrusy bite to your usual chicken stir-fry by whipping up this mouthwatering lemongrass chicken, tossed with green beans and bell peppers!

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 2red chiles,or 1½ tsp crushed red pepper, dried
  • 4lemongrass stalks
  • 6garlic cloves
  • cupslight coconut milk
  • tbspThai fish sauce
  • 1tbspsugar
  • tspsalt
  • lbschicken breast,boneless skinless
  • lbsgreen beans
  • 3tbspolive oil
  • medium red onions
  • medium red bell peppers
  • 2tbsprice wine
  • 1cupfresh basil leaves,chopped


  1. With the machine running, drop the chiles, followed by lemongrass and then garlic, into a blender and process. Pulse several times, until the mixture forms a paste and becomes smooth; set aside.

  2. In a medium bowl, combine the pulsed paste, coconut milk, fish sauce, sugar, and salt, then set aside.

  3. Place the chicken breasts on a cutting board. With the blade of a sharp knife parallel to the board, thinly slice breasts; set aside.

  4. In a 3-quart casserole or a large skillet with a lid, bring 2 cups of water to a boil. Add green beans and cook for about 4 minutes, until crisp-tender, then drain. Refresh under cold water; drain again.

  5. Heat 1½ tablespoons of olive oil in the same pan over high heat until very hot. Add the chicken and stir-fry for about 3 minutes, until cooked through. Transfer chicken to a plate; drain excess fat.

  6. In the same pan over medium-low heat, warm remaining 1½ tablespoons of oil. Add seasoning and cook, stirring, for 1½ to 2 minutes, until fragrant.

  7. Increase the heat to medium. Add onions and stir-fry for 1 minute, then add bell peppers and rice wine. Stir-fry for 1 minute.

  8. Cover and cook for 2 to 3 minutes, until the vegetables are tender. Increase heat to medium-high.

  9. Add beans and coconut sauce; bring to a boil. Add chicken, cover, and simmer for about 5 minutes, until the beans are tender.

  10. Stir in basil and taste for seasoning; add more salt if necessary

  11. Scoop chicken and vegetables into a bowl, serve with steamed rice, and enjoy!


  • Calories: 396.66kcal
  • Fat: 21.75g
  • Saturated Fat: 7.06g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 9.29g
  • Polyunsaturated Fat: 3.17g
  • Carbohydrates: 21.68g
  • Fiber: 4.51g
  • Sugar: 10.32g
  • Protein: 27.56g
  • Cholesterol: 72.57mg
  • Sodium: 923.83mg
  • Calcium: 89.82mg
  • Potassium: 783.17mg
  • Iron: 3.72mg
  • Vitamin A: 131.67µg
  • Vitamin C: 77.46mg
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