Lao Lemongrass Chicken Stir-fry (Gai Pad Khana)
A vibrant and aromatic stir-fry featuring tender chicken, crisp vegetables, and the distinctive fragrance of lemongrass, garlic, and chili. This dish is a staple in Lao home cooking, offering a quick and flavorful meal.
🧂 Ingredients
- 500 g Chicken breast or thighs(thinly sliced)
- 2 stalks Lemongrass(tough outer layers removed, finely minced)
- 4 cloves Garlic(minced)
- 2-3 small Bird's eye chilies(finely chopped, adjust to taste)
- 1 medium Onion(sliced)
- 1 medium Bell pepper (any color)(sliced)
- 1 cup Broccoli florets
- 2 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- 2 tbsp Vegetable oil
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
In a small bowl, combine fish sauce, soy sauce, oyster sauce, and sugar. Stir until sugar dissolves. Set aside.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced lemongrass, garlic, and chilies. Stir-fry for about 30 seconds until fragrant.
- 3
Add the sliced chicken to the wok and stir-fry until it's mostly cooked through, about 3-4 minutes.
- 4
Add the sliced onion, bell pepper, and broccoli florets to the wok. Continue to stir-fry for another 3-5 minutes until vegetables are tender-crisp.
- 5
Pour the prepared sauce mixture over the chicken and vegetables. Toss everything together to coat evenly and cook for another 1-2 minutes until the sauce thickens slightly.
- 6
Remove from heat. Garnish with fresh cilantro and serve immediately with steamed jasmine rice.
💡 Pro Tips
- ✓Ensure lemongrass is finely minced to avoid tough pieces.
- ✓Adjust chili quantity based on your spice preference.
- ✓Don't overcrowd the wok; cook in batches if necessary to achieve a good sear.
🔄 Variations
- Add other vegetables like snap peas, carrots, or mushrooms.
- For a spicier kick, add more chilies or a dash of Sriracha.
- Substitute chicken with firm tofu or shrimp.