Lao Lemongrass Chicken Stir-Fry
Gai Pad Khana
A vibrant and aromatic stir-fry featuring tender chicken pieces marinated and cooked with fresh lemongrass, garlic, chilies, and vegetables. This dish is a staple in Lao cuisine, known for its fragrant aroma and balanced flavors.
🧂 Ingredients
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 2 stalks Lemongrass(tough outer layers removed, finely minced)
- 4 cloves Garlic(minced)
- 2 pieces Bird's eye chilies(finely chopped, adjust to taste)
- 1 inch Ginger(fresh, minced)
- 200 g Broccoli florets
- 1 medium Carrot(julienned)
- 2 tbsp Soy sauce
- 1 tbsp Fish sauce
- 1 tbsp Oyster sauce
- 1 tsp Sugar
- 2 tbsp Vegetable oil
- 2 pieces Lime leaves(finely sliced (optional))
- 2 stalks Green onions(chopped, for garnish)
👨🍳 Instructions
- 1
In a bowl, combine chicken pieces with minced lemongrass, garlic, chilies, ginger, soy sauce, fish sauce, oyster sauce, sugar, and lime leaves (if using). Marinate for at least 15 minutes.
- 2
Heat vegetable oil in a wok or large skillet over medium-high heat.
💡 Tip: Ensure the oil is hot before adding ingredients. - 3
Add the marinated chicken to the hot wok and stir-fry until browned and almost cooked through.
- 4
Add broccoli florets and julienned carrots to the wok. Stir-fry for another 3-5 minutes until vegetables are tender-crisp.
- 5
Continue to stir-fry until the chicken is fully cooked and the vegetables are tender-crisp. Adjust seasoning if necessary.
💡 Tip: Taste and add more fish sauce or soy sauce if needed. - 6
Garnish with chopped green onions and serve hot with steamed jasmine rice or sticky rice.
💡 Pro Tips
- ✓For a spicier dish, add more bird's eye chilies.
- ✓If you don't have lime leaves, you can omit them.
- ✓Ensure all ingredients are prepped before you start stir-frying, as the cooking process is quick.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute chicken with firm tofu or shrimp.
- Add other vegetables like bell peppers, snap peas, or mushrooms.