Lactose Free Lemongrass Coconut Chicken Stir-Fry with Lime
Total time40 min
Prep time20 min
Cook time20 min
5.0(9)
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, thinly sliced against the grain
- 1 tbsp fish sauce
- 1 tsp cornstarch
For the stir-fry
- 2 stalks lemongrass, outer layers removed, tender inner core finely minced (about 3 tbsp)
- 1 tbsp fresh ginger, peeled and finely grated
- 3 cloves garlic, minced
- 1 red chili (such as fresno or thai), thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cups snap peas, strings removed
- 2 tbsp neutral oil (such as avocado or canola oil), divided
For the sauce
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- ¼ cup fresh cilantro leaves, roughly torn (optional)
- lime wedges, for serving (optional)
- steamed jasmine rice or rice noodles, for serving
Instructions
- 1
In a small bowl, toss the sliced chicken thighs with 1 tbsp fish sauce and the cornstarch until evenly coated. Set aside while you prepare the remaining ingredients.
- 2
In a separate small bowl, whisk together the coconut milk, 2 tbsp fish sauce, soy sauce, and brown sugar until the sugar dissolves. Set the sauce aside.
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