Thai Green Chile Stir Fry on Bed of Shredded Lettuce

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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1 stalk lemongrass

1 cup chicken stock

2 jalapeno chilies, seeded and coarsely chopped

1 Fresno chile, chopped

1 large shallot, chopped

4 cloves garlic, peeled

1-inch piece ginger, grated or minced

1 tablespoon dark brown sugar

A handful fresh cilantro leaves

A handful fresh mint leaves

1 teaspoon ground cumin, 1/3 palmful

1 teaspoon ground coriander, 1/3 palmful

2 tablespoons tamari or 1 tablespoon fish sauce

Freshly ground black pepper

2 limes, juiced

Kosher salt (if not using fish sauce)

2 tablespoons high-temperature cooking oil

1 1/2 pounds thinly sliced chicken

1 sweet red bell pepper, thinly sliced

1 sweet yellow onion, thinly sliced

1 large head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded


  1. Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.
  2. Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.
  3. Heat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.
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