Golden Lemongrass Chicken Stir Fry

Aromatic, spicy, and packed with flavour! Try this Golden Lemongrass Chicken Stir Fry with turmeric-coated chicken and fresh long beans—dinner in 30 minutes!

Imagine a stir-fry that’s spicy, vibrant, and bursting with bold flavors from turmeric, lemongrass, garlic, and chili. That’s exactly what my Golden Lemongrass Chicken Stir Fry brings to the table. It’s packed with layers of aromatics, offers an addictive kick of heat, and comes together in under 30 minutes—perfect for a quick and satisfying dinner!

How this dish came about is simple: I threw together some of my favorite ingredients of all time and just hoped they’d all work together! After a bit of experimenting and refining, this easy stir-fry became my favorite quick dinner.

It’s super aromatic, the flavor is out of this world, and the addictive heat makes it a go-to recipe when I’m craving something spicy and vibrant but don’t want to spend hours in the kitchen. This recipe reminds me a lot of my Thai-Malaysian Pad Phet Gai (search and link pad phet gai), but with a few shortcuts to make it even faster.

Why You’ll Love This Lemongrass Chicken Stir Fry

• Easy and Fast: Ready in under 30 minutes, making it ideal for busy weeknights.
• Aromatic & Flavour-Packed: Is this the BETTER lemongrass chicken? I think so! Lemongrass, garlic, and ginger bring tons of depth to the dish- with the added kick from the bird’s eye chilies? Addictive!
• Simple Ingredients: Uses basic pantry spices and fresh herbs that are easy to find.

Key Ingredients

Chicken

• Chicken: Boneless, skinless chicken thighs for juicy texture and flavor.

• Turmeric Powder: Adds a warm, earthy taste and gives the dish its signature golden colour. This is one of my favourite spices, besides the flavour, it has strong anti-inflammatory and antioxidant properties.

Aromatics

• Lemongrass: The key aromatic that adds SO MUCH aroma and flavour to the chicken! Lemongrass is also the perfect bright complement to the earthy, warm turmeric. I used fresh lemongrass here, but frozen lemongrass or lemongrass paste works great too.

• Bird’s eye chilies: I used a combination of green and red chillies for colour. You can also use milder red chillies or capsicums to reduce the heat.

• Garlic

• Onion: I used shallots,

• Ginger (optional): Ginger is optional but a nice warm addition to the stir fry.

The Stir Fry

• Fish Sauce & Sugar: Adds a balanced sweet-savoury depth to the dish.

• Makrut Lime Leaves: Optional, adds a citrusy aroma and flavour to the dish.

• Long Beans: Bring in a fresh crunch and vibrant green colour! Feel free to replace with your veggie of choice such as carrots, broccoli or cauliflower.

• Lime Juice: A fresh squeeze at the end brightens and ties the flavors together perfectly.

Key Steps to Making Golden Lemongrass Chicken Stir Fry

1. Marinate the Chicken

• Slice or cube chicken.

• Marinate your chicken with turmeric and salt. Let it marinade while you prepare the aromatic paste.

2. Prepare the Aromatic Paste

• Add chopped lemongrass, chilies, garlic, ginger, and onion into a food processor or spice grinder. Process into coarse paste.

• Alternatively, finely mince the ingredients. If you have a bit more energy, pound in a mortar and pestle.

3. Cook the Chicken First

• Add oil to a pan or wok. Place over medium heat.

• Once hot, add the marinated chicken.

• Stir-fry the marinated chicken for about 4-5 minutes, or until golden and cooked through.

4. Add Aromatics and Seasoning

• Create a well in the middle, and add more oil if needed.

• Add the aromatics paste and add extra turmeric powder.

• Season with fish sauce and sugar. Optional, tear in makrut lime leaves.

• Stir fry the paste and seasonings with the chicken for about 1-2 minutes, or until fragrant.

5. Finish with Long Beans and Lime

• Toss in the long beans last and stir fry for just 30 secs, for a crisp-tender bite.

• Turn off the heat and squeeze in fresh lime juice for a tangy kick.

Tips & Tricks

• Adjust the Heat: Use more or fewer bird’s eye chilies based on your spice preference. You can even use a milder chili if you prefer, or even capsicums!
• Use Fresh Lemongrass: Fresh lemongrass stalks make a huge difference, but if you can’t find them, use lemongrass paste in a pinch.
• Extra Aromatics: For a slightly more complex flavor, throw in a few makrut lime leaves if you have them. They add a beautiful citrusy aroma.
• Balance with Sugar and Lime: The sugar and lime juice balance the dish’s spicy and savory notes.

Storing & Reheating Instructions

To Store

Transfer leftovers to an airtight container and refrigerate for up to 3 days.

To Reheat

For the best flavour and texture, reheat in a skillet over medium heat until warmed through. Stir fry with a tablespoon of oil to revive the aromatics. If you’re in a hurry, the microwave works too, though you may lose a little bit of that fresh aroma.