Copycat Bangkok Thai's Lemongrass Chicken Stir-Fry

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photo of Bangkok Thai's Lemongrass Chicken Stir-Fry

serves/makes:

ready in:
under 30 minutes

5 reviews

ingredients

2 tablespoons canola or soy oil
2 tablespoons shallots or onions, sliced
2 teaspoons garlic, minced
1 1/4 pound boneless chicken breast, thinly sliced
Thai chile or chile flakes, optional
1/4 cup fresh lemongrass, thinly sliced
1/4 cup coconut milk
1 tablespoon palm sugar or granulated sugar
2 1/2 tablespoons fish sauce (salt may be used as a substitute)
1 pinch ground white pepper
25 fresh Thai basil leaves
1 tablespoon kaffir lime leaves, thinly sliced (lime zest may be substituted)
1 teaspoon lime juice
steamed jasmine rice
stir-fried fresh vegetables (such as baby carrots, mushroom, bell peppers, squash and Thai, Japanese or domestic eggplant)

directions

Preheat wok or saute pan over medium high heat; add oil. Add shallots and garlic. Saute until light brown, stirring constantly to prevent burning. Add chicken all at once. Stir and separate chicken slices. Add chilies and lemongrass. Continue to stir. Just before chicken is cooked through, stir in coconut milk, sugar, fish sauce and white pepper. Taste and adjust the seasonings and spiciness. Toss in Thai basil, lime leaves and lime juice. Serve immediately with steamed rice and fresh vegetables.

Recipe Source: Bangkok Thai restaurant

added by

tpogue

nutrition data

298 calories, 14 grams fat, 10 grams carbohydrates, 34 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.

reviews & comments

DJK REVIEW:
March 22, 2016

This was so good and easy; although it was too salty for my taste. I increased the coconut milk and sugar to reduce the saltiness and thickened with cornstarch mixed with remaining coconut milk. I increased the amount of lemongrass to 1/2 cup. I will also increase the amount of onion next time I make it. Thumbs up!!
Bulldog REVIEW:
October 5, 2014

Absolutely awesome dish. Quick, easy and tasted like I was back in Thailand
Dave in China REVIEW:
April 18, 2014

This dish was quite nice! Very easy to make but maybe use more basil and remove the lemongrass before serving. Personal preference. Definitely something I would serve guest.
Kina Cooks REVIEW:
November 1, 2013

Impressive dish. I couldn't find Thai basil so I used regular not sure if that's the right substitute or not. I just added a pinch of crushed red pepper since it didn't give measurements for the chiles.
Chef less REVIEW:
June 14, 2012

Tasted amazing

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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