Stir-Fried Lemongrass Ginger Chicken

Stir-Fried Lemongrass Ginger Chicken by

Freshly cut lemongrass stalk, freshly grated ginger, freshly chopped garlic cloves, freshly ground peppercorns.  The base spices of many Vietnamese, Thai, and other Southeast Asian dishes are always best when used fresh.  When I have the time – and these fresh ingredients in the kitchen – I cook from scratch, just the way my mom does every day in her small kitchen in Penang, Malaysia. 

But with much less time for cooking, and less time to drive to the Asian grocery store, I look for alternatives.  Still healthy, natural, and delicious, but shortcuts that will give me (and you) the extra time to keep to the goal of cooking at home more often. 

Many of our handcrafted blends were developed out of this necessity, such as our new Lemongrass Ginger Seasoning.

Lemongrass Ginger Seasoning by

The delicious duo of Lemongrass & Ginger is a perfect match of spicy, citrusy flavors that’s excellent in coconut milk based soups, and in stir-fry dishes like this Stir-Fried Lemongrass Ginger Chicken.

Our Lemongrass Ginger Seasoning - a mix of our Thai lemongrass powder and premium Chinese ginger powder, with an added kick from garlic powder, black pepper, and white pepper - is an easy to use base seasoning for cooking up tasty Southeast Asian dishes at home.

Easy Stir-Fried Lemongrass Ginger Chicken by

Stir-Fried Lemongrass Ginger Chicken by Season With Spice
Serves 3-4

1 pound chicken breast tenders – cut crosswise into 1/2-inch-thin strips
1 tbsp cornstarch 2 tbsp peanut oil or vegetable oil
1 medium size yellow onion – sliced
1 tbsp rice vinegar
1 1/2 tbsp reduced sodium soy sauce
1 tsp dark soy sauce
2-3 tbsp water or chicken broth
1 tbsp of Season with Spice’s Lemongrass Ginger Seasoning (or more to taste)

1. In a bowl, toss the chicken with the cornstarch until well coated, then season with just a bit of salt.
2. Heat a wok or large frying pan over high heat.  Add the oil and swirl to coat wok/pan. Add in yellow onion and cook over medium-high heat until slightly softened. Increase the heat to high, add the chicken, spreading it out as much as possible. Sear for a few seconds without stirring, then stir quickly to cook all sides (about 2-3 minutes). Add the vinegar and cook for a few seconds. Add in soy sauce, dark soy sauce and water/chicken broth. Keep the heat high and continue to stir-fry until the chicken is just cooked through (about 1-2 minute more).
3. Finally, add in the Lemongrass Ginger Seasoning. Work quickly to coat well with the rest of the ingredients. Turn heat off and serve immediately with steamed jasmine rice or brown rice.

1. There is plenty of room to change up the dish.  To bulk it up, you can add in red bell peppers or snow peas before adding in the chicken.  No yellow onion? Replace it with green onion toward the end of the cooking process.  For sides, include cucumber slices, shredded iceberg lettuce or Asian Coleslaw.
2. I served this Stir-Fried Lemongrass-Ginger Chicken with pickled carrots which I prepared over the weekend. For a quick-pickled version, simply combine shredded carrots with rice vinegar, warm water, sugar and salt in a bowl. Let sit while you prepare the rest of the ingredients for this recipe. When ready to serve, drain the liquid, add in some cilantro and mix well.