Stir-Fried Chicken with Lemongrass, Ginger and Chili


– 2 tbs oil
– 2 brown onions, roughly chopped
– 4 garlic cloves, finely chopped
– 2″ piece fresh ginger, finely grated
– 3 lemongrass stems, white part only, thinly sliced
– 2 tsp chopped green chili
– 1 lb 2 oz boneless skinless chicken thighs, thinly sliced
– 2 tsp sugar
– 1 tbs fish sauce
– Cilantro, for garnish


– Heat the oil in a large heavy-bottomed frying pan or wok over medium heat.
– Add the onion, garlic, ginger, lemongrass and chili.
– Stir-fry for 3-5 minutes or until mixture is lightly golden.
– Increase heat to high and when the pan is very hot, add the chicken and toss.
– Sprinkle sugar over chicken and cook for 5 more minutes, tossing regularly.
– Add fish sauce, cook for another 2 minutes, then serve immediately, garnishing with cilantro.

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