Fragrant Thai Chicken & Lemongrass Stir fry

Fragrant Thai Chicken & Lemongrass Stir fry

Fragrant and herbaceous Chicken Larb- chicken mince stir fried with lemongrass, garlic, chilli and ginger and dressed with lime juice and fish sauce
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 5 people
Calories: 332kcal


  • ½ tbsp olive oil
  • 2 tbsp lemongrass- white part only- minced
  • 4 long red chilli- finely chopped
  • 4 garlic cloves- minced
  • 2 tbsp ginger- minced
  • 1 kg chicken mince or use turkey or pork mince
  • 1 can chickpeas or brown lentils- drained
  • 500 g frozen baby green beans- defrosted
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 3 tsp brown or palm sugar

To Garnish

  • 100 g red onions- thinly sliced
  • 1 handful fresh mint leaves
  • 1 handful holy or Thai basil
  • 1 handful fresh coriander leaves
  • gem lettuce optional
  • vermicelli or rice noodles optional


  • Heat the olive oil in a large frying pan or wok on high heat. Fry the lemongrass, chilli, garlic and ginger for 30 seconds
  • Add the chicken mince and toss, breaking down the mince with a wooden spoon to ensure there are no clumps. Reduce the heat to medium-high and cook for a 5-6 minutes until evenly browned
  • Add the fish sauce, lime juice and sugar. Mix in to combine
  • Add in the chickpeas/lentils (optional) and green beans. Toss until they are mixed in and any excess liquid has evaporated.
  • Remove from heat. Toss in the red onions and herbs.
  • Serve over rice noodles, or spooned into lettuce cups


Calories: 332kcal
Carbs: 17.5g | Fat: 6g | Protein: 51.7g

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