Coconut Lemongrass Chicken Stir-Fry with Rice Noodles
Seared chicken thighs and crisp bok choy tossed in a silky coconut milk sauce scented with lemongrass and lime. A mild, high-protein stir-fry over tender rice noodles.
- Total
- 30 min
- Prep 15 · Cook 15
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Blooming spices
- Savory
- Asian
- Mild
- Stovetop
- Oven
Instructions
-
Boil a full kettle or small pot of water and pour it over the rice noodles in a heatproof bowl, enough to cover them completely. Let them soak until pliable but still slightly firm, about 6 minutes, then drain.
~6 min
Soaking rice noodles in hot water rehydrates them without boiling, keeping them firm enough to finish in the sauce without turning mushy.
-
Trim the lemongrass, remove the tough outer layers, and finely slice the tender lower stalk. Cut the chicken thighs into 2 cm pieces and season with 1/4 tsp salt and 1/8 tsp black pepper. Cut the bok choy into 3 cm pieces, keeping stems and leaves separate. Zest the lime, then cut it in half.
~7 min
-
Heat the vegetable oil in a large non-stick pan over medium-high until shimmering. Add the chicken in a single layer and sear undisturbed for 3 minutes, then stir and cook until browned and cooked through to 74°C/165°F, about 3 more minutes. Transfer to a plate.
~3 min
Searing in a single layer without stirring creates a browned crust through the Maillard reaction, adding deep flavor; cooking to 74°C/165°F ensures safety.
Searing Pat chicken dry and leave it undisturbed in a hot pan to form a golden crust; moving it too early prevents browning.
-
Lower the heat to medium. Add the lemongrass, garlic powder, ground coriander, and turmeric to the pan and stir for 30 seconds until fragrant. Pour in the coconut milk and 2 tsp fish sauce, scraping up the browned bits, and simmer until slightly thickened, about 3 minutes.
~3 min
Blooming the ground spices in oil for 30 seconds releases their fat-soluble flavors, while scraping up the browned bits (deglazing) incorporates fond into the sauce.
If the coconut milk looks separated when you open the can, whisk it in a bowl before adding it to the pan so the sauce stays smooth.
Blooming spices Stir ground spices in oil over medium heat for 30 seconds until fragrant; they burn quickly, so pull the pan off the heat if they darken.
-
Add the bok choy stems and cook for 2 minutes, then add the leaves and the seared chicken along with any resting juices. Toss until the leaves wilt and the chicken is coated and hot, about 2 minutes.
~4 min
Adding stems first gives them a head start since they are denser and take longer to soften than the leaves.
-
Add the drained rice noodles to the pan and toss to coat in the sauce. Squeeze over the juice of half the lime, taste, and add more fish sauce or lime if needed. Serve with the lime zest and remaining lime half.
~2 min