Emerald Orchid Chicken & Lemongrass Stir-fry
A vibrant and aromatic Thai-inspired stir-fry featuring tender chicken marinated in fragrant lemongrass and kaffir lime, tossed with crisp snow peas and a delicate green curry sauce. This dish offers a beautiful balance of fresh herbs and subtle heat, perfect for a light yet satisfying meal.
Prep Time
35 min
Difficulty
Medium
Servings
4
Calories
350 kcal
Instructions
- 1
Thinly slice chicken breast. Finely mince lemongrass (white part only), kaffir lime leaves (remove tough center vein), garlic, and ginger. In a mixing bowl, combine chicken with minced lemongrass, kaffir lime leaves, garlic, ginger, fish sauce, soy sauce, and lime juice. Marinate for at least 15 minutes.
~15 min - 2
Prepare the sauce: In a small saucepan, gently heat coconut milk and green curry paste over medium-low heat, stirring until well combined. Simmer for 2 minutes. Remove from heat.
~5 min - 3
Heat vegetable oil in a wok over high heat. Add marinated chicken and stir-fry until cooked through and lightly browned, about 4-5 minutes.
~5 min - 4
Add snow peas to the wok and stir-fry for 2 minutes until crisp-tender.
~2 min - 5
Pour the prepared green curry sauce over the chicken and snow peas. Stir to coat everything evenly and simmer for another 2 minutes until the sauce thickens slightly.
~2 min - 6
Garnish with fresh cilantro and red chili flakes (if using). Serve immediately, ideally with steamed jasmine rice.
Tips
- For best flavor, marinate the chicken for at least 30 minutes, or even overnight in the refrigerator.
- Adjust the amount of green curry paste to control the spice level. If you prefer a milder dish, use less paste and more coconut milk.
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