thai lemongrass chicken recipe

Here's a straightforward version — the marinade and the short sear do most of the work, so don't skip either step.

Thai Lemongrass Chicken (Gai Pad Takrai)

Serves 4 · about 35 minutes

Marinade

• 1.5 lb (700 g) boneless chicken thighs, sliced thin (breasts work but dry out faster)
• 3 stalks lemongrass, trimmed and minced fine — only the tender bottom 4–5 inches
• 4 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tsp sugar
• 1 tsp white pepper
• 1 tbsp neutral oil

Mix, coat the chicken, and let it sit at least 20 minutes (longer is better — even overnight in the fridge).

Stir-fry

• 1 medium onion, sliced
• 1 red bell pepper, sliced
• Handful of Thai basil leaves (sweet basil works as a backup)
• 2–3 Thai chilies, smashed (optional)
• Sliced scallions for garnish

Method

1. Heat a wok or large skillet over high heat until just smoking.
2. Add 1 tbsp oil, then the chicken in a single layer. Let it sit 30–40 seconds to sear, then toss and sear the other side. Chicken should be just cooked through and edges lightly charred — about 3 minutes total.
3. Toss in onion, bell pepper, and chilies. Stir-fry 1–2 minutes — vegetables should stay crisp.
4. Kill the heat, fold in the basil, and serve immediately with jasmine rice.

Notes

• The lemongrass matters most. If you can only find the paste, use 1 tbsp, but fresh minced lemongrass gives the proper aromatic lift — it's the whole point of the dish.
• Slice the chicken thin (about ¼ inch). Thick pieces won't absorb the marinade or sear properly.
• High heat, fast cooking. A slow stir-fry gives you stewed chicken, not the smoky char the dish is built around.
• Fish sauce is non-negotiable — it's the salty backbone. Soy alone makes it taste like a Chinese stir-fry.

A squeeze of lime at the table brightens everything if the marinade didn't add any. Want a version with coconut milk for a milder, curry-leaning take, or a grilled/satay-style version?