Malaysian Spicy Lemongrass Chicken

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 lb chicken thighs, thinly sliced
2 stalks lemongrass, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2-3 Thai chilies, finely chopped (adjust based on spice preference)
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
1/2 cup coconut milk
Steamed jasmine rice, for serving

Directions:

Prepare the Ingredients:
o Thinly slice the chicken thighs and set aside.
o Finely chop the lemongrass, mince the garlic and ginger, and chop the Thai chilies.
Cook the Aromatics:
o Heat the vegetable oil in a large skillet or wok over medium heat.
o Add the lemongrass, garlic, ginger, and Thai chilies. Sauté for 2-3 minutes until fragrant, making sure the aromatics do not burn.
Cook the Chicken:
o Add the thinly sliced chicken thighs to the pan. Stir-fry for 5-6 minutes, or until the chicken is cooked through and browned.
Add the Sauce Ingredients:
o Stir in the soy sauce, fish sauce, and sugar. Mix well to coat the chicken evenly.
Add Coconut Milk:
o Pour in the coconut milk and stir to combine. Simmer for an additional 2-3 minutes until the sauce thickens slightly and the chicken absorbs the flavors.
Serve:
o Serve the spicy lemongrass chicken over steamed jasmine rice.