This dish might look simple, but don’t be fooled. The combination of ginger, kaffir lime leaves, and fish sauce creates a fragrance that’s absolutely mouth-watering. It’s one of those meals that fills the house with an irresistible aroma, and you know straight away dinner is going to be a hit.
Stir-Fried Chicken with Ginger and Kaffir Lime Leaves is quick, it’s easy and it’s perfect for a busy weeknight. My kids love it, and honestly, I always end up making extra rice because everyone goes back for seconds.
Why I love this dish
I’m all about keeping things simple, and this recipe is as straightforward as it gets. Just four main ingredients – chicken, ginger, kaffir lime leaves and fish sauce – are all you need to create something really delicious. There’s no need for fancy extras because the flavours work so well together.
You can find kaffir lime leaves in most Asian supermarkets, usually in the freezer section, which means they’ll keep for ages. Once you’ve tried this recipe, I bet you’ll find excuses to use them again and again!
What you’ll need for this stir-fried chicken dish
- Chicken thigh fillets: these are the best for this dish because they’re tender and juicy.
- Ginger: sliced into thin strips, it adds a lovely warm flavour.
- Kaffir lime leaves: these give the dish its unique citrusy fragrance.
- Fish sauce: it’s the star of the seasoning.
- Olive oil: just a dash to start things off.
How to make it
1. Prep your ingredients
Slice ginger into strips, take 7-8 kaffir lime leaves out from the freezer, and cut the chicken into bite-sized pieces (just over an inch).
2. Cook the aromatics
Heat a little olive oil in a pan. Add the ginger and kaffir lime leaves, stirring for about 30 seconds until you can slightly smell them.
3. Add the chicken
Toss the chicken into the pan and stir well so it picks up the flavours. Cook for a couple of minutes.
4. Season and simmer
Pour in the fish sauce and give it another good stir to coat the chicken. Pop the lid on and let it simmer for about 15 minutes, stirring occasionally. You’ll notice some juice coming out of the chicken as it cooks.
5. Finish up
Turn the heat up high for the last couple of minutes to reduce the juices. This makes the flavours stronger and lets the chicken soak up all that goodness.
Serving suggestions
This dish pairs perfectly with a bowl of steaming jasmine rice, and if you’ve got some broccoli or other green veg, steam it while the chicken is cooking. You’ll have a complete meal on the table in 30 minutes.
Make sure to drizzle some of the dish’s juices over your rice – it’s absolutely delicious. My daughter even went back for a second round of rice just to enjoy more of that amazing flavour!
Why your family will love it
The flavours in this stir-fried chicken are simple but so satisfying. The ginger gives a bit of warmth, the lime leaves add a fresh zing, and the fish sauce ties everything together. It’s not spicy, so even young kids love it, and the chicken comes out so tender it’s hard to stop eating.
Give this stir-fried chicken a go – there’s a good chance this will become a regular in your kitchen. And don’t forget to make a bit of extra rice. Trust me, you’ll need it!
What’s for dinner? Sorted!
Learn more about fish sauce here and don’t forget to try my other recipes which go very well with rice.
Stir-Fried Chicken with Ginger and Kaffir Lime Leaves
Description
A quick, fragrant stir-fry combining tender chicken, zesty kaffir lime leaves, and warming ginger, all seasoned with fish sauce. Ready in 20 minutes, this simple dish is perfect for busy weeknights and guaranteed to be a family favourite.
Stir-fried Chicken with Ginger and Kaffir Lime Leaves
Instructions
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- Prepare Ingredients: Slice the ginger, take the kaffir lime leaves out of the freezer, and cut the chicken into pieces about over an inch size.Â
- Cook Aromatics: Heat the olive oil in a pan over medium heat. Add the ginger and kaffir lime leaves, stirring for 30 seconds until slightly fragrant.Â
- Add Chicken: Stir in the chicken, cooking for 2-3 minutes to coat in the aromatics.
- Season and Simmer: Add the fish sauce and stir well. Cover the pan with a lid and let it simmer for 15 minutes, stirring occasionally.Â
- Reduce the Sauce: Remove the lid, increase the heat to high, and cook for 2-3 minutes to reduce the sauce, letting the chicken absorb the flavours.Â
- Serve: Serve hot over steamed jasmine rice, drizzling some of the savoury juices over the top for extra flavour.Â
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 432.24kcal
- % Daily Value *
- Total Fat 32.69g51%
- Saturated Fat 8.54g43%
- Trans Fat 0.15g
- Cholesterol 176.4mg59%
- Sodium 853.32mg36%
- Potassium 422.49mg13%
- Total Carbohydrate 2.47g1%
- Dietary Fiber 0.34g2%
- Sugars 0.42g
- Protein 30.32g61%
- Vitamin A 44.35 IU
- Vitamin C 0.73 mg
- Calcium 24.46 mg
- Iron 1.7 mg
- Vitamin D 0.18 IU
- Vitamin E 0.78 IU
- Vitamin K 5.41 mcg
- Thiamin 0.13 mg
- Riboflavin 0.27 mg
- Niacin 8.58 mg
- Vitamin B6 0.68 mg
- Folate 12.16 mcg
- Vitamin B12 1.15 mcg
- Phosphorus 286.21 mg
- Magnesium 51.73 mg
- Zinc 2.39 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.