Spicy Lemongrass and Coconut Chicken Stir-fry

Instructions

1. 1

   Slice the chicken breast into thin, bite-sized pieces. In a large bowl, combine the chicken with 1 tablespoon of fish sauce and let it marinate for at least 15 minutes while you prepare the other ingredients.

   ~20 min
2. 2

   Finely mince the lemongrass (use the tender inner part only), garlic, ginger, and red chili peppers. If using dried lemongrass, soak it in warm water for 10 minutes before mincing.

   ~5 min
3. 3

   Slice the bell pepper into thin strips and trim the snow peas.

   ~2 min
4. 4

   In a small bowl, whisk together the coconut milk, remaining 1 tablespoon of fish sauce, soy sauce, and brown sugar. This will be your sauce base.

   ~1 min
5. 5

   Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.

   ~7 min
6. 6

   Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced lemongrass, garlic, ginger, and chili. Stir-fry for about 1 minute until fragrant.

   ~1 min
7. 7

   Add the sliced bell pepper and snow peas to the wok. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.

   ~3 min
8. 8

   Return the cooked chicken to the wok. Pour in the prepared coconut milk sauce. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.

   ~3 min
9. 9

   Squeeze fresh lime juice over the stir-fry and toss in the chopped cilantro. Serve immediately, preferably with steamed jasmine rice.

   ~1 min