Spicy Lemongrass Chicken Noodle Stir-Fry
This Spicy Lemongrass Chicken Noodle Stir-Fry combines the vibrant flavors of fresh lemongrass and zesty garlic with tender pieces of chicken and colorful vegetables. A rich, caramelized sauce enhances the dish, creating a deliciously satisfying meal. Perfect for a weeknight dinner, this recipe is not only quick to prepare but also packs a punch with its bold flavors and healthy ingredients. Serve it over your choice of noodles for a complete meal that transports you to the heart of Asian cuisine.
4
Servings
245
Calories
16
Ingredients
Ingredients
Sugar
2 tablespoons (Granulated)
Water
3 tablespoons (Room temperature)
Chicken broth
1/3 cup (Low sodium recommended)
Fish sauce or oyster sauce
3 tablespoons (Choose one)
Cornstarch
1 teaspoon (For thickening)
Cooking oil
2 tablespoons (Vegetable or canola)
Fresh lemongrass or lemon zest
2 tablespoons or 1 teaspoon (Finely chopped or shredded)
Garlic
3 cloves (Minced)
Onion
1 large (Halved lengthwise and thinly sliced)
Carrot
1 medium (Thinly bias sliced)
Broccoli florets
2 cups (Fresh)
Sweet red or green pepper
1 medium (Cut into 1-inch squares)
Fresh red chili peppers
2 (Seeded and cut into thin strips)
Boneless skinless chicken breasts or thighs
12 ounces (Cut into bite-size strips)
Hot cooked noodles
3 cups (Chinese egg noodles, vermicelli, capellini, fettuccine, or linguine)
Fresh cilantro or flat leaf parsley
To taste (Snipped (optional))
Instructions
1
In a small saucepan over medium-high heat, combine the sugar and allow it to melt, shaking the pan occasionally for even heating. Once melted and light brown (about 3 minutes), reduce heat to low, and carefully add water, stirring until the sugar is fully dissolved.
2
In a separate bowl, whisk together the chicken broth, fish sauce (or oyster sauce), and cornstarch until blended. Pour this mixture into the caramelized sugar, stirring until combined. Set the sauce aside.
3
Heat the cooking oil in a wok or large skillet over medium-high heat. Add the minced lemongrass (or lemon zest) and garlic, and sauté for about 15 seconds until fragrant.
4
Add the sliced onion and carrot to the pan, and stir-fry for 2 minutes. Then, incorporate the broccoli florets, continuing to stir-fry for another 2 minutes.
5
Add the sweet pepper and red chili strips to the wok, cooking for an additional 2 minutes until the vegetables are crisp-tender. Once cooked, remove the vegetables from the wok and set them aside.
6
In the same wok, add the bite-sized chicken strips and cook for about 4 minutes or until no longer pink, stirring frequently.
7
Push the chicken to the center of the wok, then stir the sauce again before pouring it into the center. Cook and stir until the sauce thickens and becomes bubbly.
8
Return the cooked vegetables to the wok, mixing everything together and cooking for an additional minute to heat through.
9
Serve the spicy lemongrass chicken mixture over the hot cooked noodles. Optionally, garnish with snipped fresh cilantro or parsley before serving.
Nutrition Information
8.5g
Fat
26.25g
Carbs
13.75g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Lemongrass Chicken Noodle Stir-Fry?
It is a vibrant Asian-inspired dish featuring fresh lemongrass, garlic, chicken, and vegetables in a caramelized sauce served over noodles.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
How many calories are in one serving of this stir-fry?
Each serving contains approximately 245 calories.
What type of noodles are recommended for this dish?
You can use 3 cups of hot cooked noodles such as Chinese egg noodles, vermicelli, capellini, fettuccine, or linguine.
Can I use chicken thighs instead of breasts?
Yes, you can use 12 ounces of either boneless skinless chicken breasts or thighs cut into bite-size strips.
What can I use if I do not have fresh lemongrass?
If fresh lemongrass is unavailable, you can substitute 1 teaspoon of shredded lemon zest for the 2 tablespoons of chopped lemongrass.
How do I make the caramelized sugar base for the sauce?
Melt 2 tablespoons of sugar in a saucepan for about 3 minutes until light brown, then carefully stir in 3 tablespoons of water until dissolved.
What kind of cooking oil is best for this recipe?
Vegetable or canola oil is recommended for stir-frying these ingredients.
Is fish sauce or oyster sauce better for this recipe?
The recipe allows you to choose either 3 tablespoons of fish sauce or oyster sauce depending on your flavor preference.
How long does it take to cook the chicken in the wok?
The chicken strips should be cooked for approximately 4 minutes or until they are no longer pink.
What specific vegetables are included in this stir-fry?
The dish includes onion, carrot, broccoli florets, sweet red or green peppers, and fresh red chili peppers.
How is the sauce thickened?
The sauce is thickened using 1 teaspoon of cornstarch whisked into the chicken broth and sauce mixture.
Is this recipe very spicy?
The recipe includes 2 fresh red chili peppers, which adds a noticeable kick, but the heat can be adjusted by removing the seeds.
Can this recipe be made vegetarian?
Yes, you can substitute the chicken with tofu and use a vegetarian stir-fry sauce instead of fish or oyster sauce.
How should the lemongrass be prepared?
The fresh lemongrass should be finely chopped before being sautéed with the garlic.
How should the onion be sliced?
The onion should be halved lengthwise and then thinly sliced.
Can I use frozen broccoli instead of fresh?
While 2 cups of fresh broccoli florets are suggested, you can use frozen broccoli as long as it is thawed and drained.
What is the protein content per serving?
Each serving provides 13.75 grams of protein.
Is this recipe considered healthy?
Yes, it is described as a healthy meal packed with fresh vegetables and lean chicken.
How many grams of fat are in this dish?
There are 8.5 grams of fat per serving.
How do I prepare the red chili peppers?
The chilies should be seeded and then cut into thin strips.
What are the suggested garnishes?
You can optionally garnish the dish with snipped fresh cilantro or flat-leaf parsley.
What type of chicken broth should I use?
A low-sodium chicken broth is recommended to keep the salt levels balanced.
How should the carrots be cut?
The carrots should be thinly bias sliced for the best texture in the stir-fry.
What is the order of stir-frying the vegetables?
Start with onion and carrot, then add broccoli, and finally the sweet peppers and chilies.
How long do the vegetables need to cook?
The vegetables are cooked in stages for a total of about 6 minutes until they are crisp-tender.
How many carbohydrates are in each serving?
There are 26.25 grams of carbohydrates per serving.
How much fiber does this recipe provide?
This recipe provides 1.5 grams of fiber per serving.
How should the sweet peppers be cut?
One medium sweet pepper should be cut into 1-inch squares.
Is this a good recipe for a quick weeknight dinner?
Yes, it is designed to be quick to prepare, making it perfect for a busy weeknight.