Vietnamese Lemongrass Chicken Stir-Fry (Dairy-Free)
A quick and flavorful dairy-free Vietnamese stir-fry featuring tender chicken infused with lemongrass, chili, and garlic, served over steamed rice.
20m prep + 25m cook4 servings
Contains wheatContains soyContains fishDAIRY-free
550 cal|40g protein|55g carbs|20g fat|3g fiber
Ingredients
- 1.5 lb Chicken Thighs
- 2 stalks Lemongrass
- 4 cloves Garlic
- 1 small Red Chili
- 3 tbsp Soy Sauce
- 2 tbsp Fish Sauce
- 1 tbsp Brown Sugar
- 2 tbsp Vegetable Oil
- 4 cups Steamed Rice
- 0.25 cup Cilantro
- 4 wedges Lime Wedges
Instructions
- 1Thinly slice the chicken thighs.
- 2Mince the lemongrass, garlic, and red chili (remove seeds for less heat).
- 3In a bowl, combine the sliced chicken with lemongrass, garlic, chili, soy sauce, fish sauce, and brown sugar. Marinate for at least 15 minutes.
- 4Heat vegetable oil in a large skillet or wok over medium-high heat.
- 5Add the marinated chicken to the skillet and stir-fry until cooked through and browned (about 6-8 minutes).
- 6Serve over steamed rice, garnished with cilantro and lime wedges.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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