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chinese

Yunnan Style Lemongrass Chicken Stir-Fry

This stir-fried dish pairs boneless skinless chicken thigh with lemongrass stalk, cooked jasmine rice and garlic. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

41 g Protein
70 g Carbohydrates
21 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 163g boneless skinless chicken thigh 197 kcal
  • 172g cooked jasmine rice 224 kcal
  • 14g vegetable oil 124 kcal
  • 16g lemongrass stalk 6 kcal
  • 5g garlic 7 kcal
  • 145g red bell pepper 45 kcal
  • 11g soy sauce 8 kcal
  • 5g cornstarch 19 kcal
  • 14g chili-garlic sauce 21 kcal

Cooking instructions

  1. boneless skinless chicken thighsoy saucecornstarch
    Slice chicken thinly. In a bowl, toss with soy sauce and cornstarch; rest 5 minutes.
  2. boneless skinless chicken thighvegetable oil
    Heat 2 tsp oil in a wok over high heat. Stir-fry chicken 3-4 minutes until just cooked; remove.
  3. vegetable oillemongrass stalkgarlic
    Add remaining oil. Stir-fry lemongrass and garlic 30 seconds until fragrant.
  4. boneless skinless chicken thighred bell pepper
    Add bell pepper and cook 2 minutes. Return chicken to the wok.
  5. garlicchili-garlic sauce
    Add chili-garlic sauce and 2 tbsp water; toss until the sauce lightly coats everything, 1 minute.
  6. cooked jasmine rice
    Serve with cooked jasmine rice.

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