Chicken in Lemongrass Sauce

Name: Chicken in Lemongrass Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Thai
Ingredients: 12 ounces green Chinese long beans or green beans, trimmed and cut into 1 1/2-inch pieces; 2 tablespoons peanut oil; 1 1/2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips; 1 medium onion, sliced; 4 garlic cloves, minced; 1/3 cup minced fresh lemongrass; 3 tablespoons Thai fish sauce (nam pla); 3 tablespoons sugar; 2 teaspoons ground coriander; 1 teaspoon turmeric; 1/2 cup chicken stock or canned low-salt chicken broth; 2 tablespoons spicy oyster sauce; Salt and black pepper to taste

Recipe GLPRe4642b77f4fbc8

Thai

Main Course

30 min

246 cal

Servings: 6

Stovetop

SNAP eligible

Tender strips of chicken breast sautéed with aromatic lemongrass, garlic, and warm spices, then simmered with crisp-tender green beans in a fragrant, slightly sweet sauce enhanced with fish sauce and oyster sauce. This dish delivers authentic Southeast Asian flavors in just 20 minutes.

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Ingredients

12 ounces green Chinese long beans or green beans, trimmed and cut into 1 1/2-inch pieces

2 tablespoons peanut oil

1 1/2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips

1 medium onion, sliced

4 garlic cloves, minced

1/3 cup minced fresh lemongrass

3 tablespoons Thai fish sauce (nam pla)

3 tablespoons sugar

2 teaspoons ground coriander

1 teaspoon turmeric

1/2 cup chicken stock or canned low-salt chicken broth

2 tablespoons spicy oyster sauce

Salt and black pepper to taste

Directions

Bring a large saucepan of salted water to a boil. Add the trimmed green beans and cook until just crisp-tender, about 2 minutes. Drain well and set aside.
Heat the peanut oil in a large heavy skillet over high heat. Once shimmering, add the chicken strips along with the sliced onion and minced garlic. Stir-fry, stirring frequently, until the chicken is partially cooked and the onion begins to soften, about 4 minutes.
Stir in the minced lemongrass, fish sauce, sugar, ground coriander, and turmeric. Continue stirring constantly for 2 minutes to allow the spices to bloom and the flavors to meld.
Add the cooked green beans, chicken stock, and spicy oyster sauce to the skillet. Reduce the heat to medium-low and simmer gently until the sauce thickens and the chicken is cooked through with an internal temperature of 165°F, about 4 minutes longer.
Taste the dish and season with additional salt and black pepper as needed. Transfer to a serving dish and enjoy hot.

Comments

Grocery List Plus Editorial Staff3.75

Lemongrass and fish sauce are not routine stock at Charlotte chains—you'll need to budget a trip to an Asian market like H-Mart or 99 Ranch for those, which adds real friction to a weeknight. The remaining ingredients are readily available at Harris Teeter, Food Lion, or Walmart, and the recipe is straightforward enough that 30 minutes is honest for the actual cooking. At roughly $2.50 to $3.00 per serving, the cost is moderate and driven mainly by chicken breast, though peanut oil and fish sauce bump it up slightly. This dish reheats well and feeds a family without fussy plating or technique—the caveat is that you need to plan ahead for the Asian ingredients or accept the second stop.