This is a SUPER healthy and light recipe, that is so easy to make for a delicious weekday meal.
By Tania Goulart
This is a SUPER healthy and light recipe, that is so easy to make for a delicious weekday meal. The lemongrass, ginger and scallions provide a tangy freshness, a perfect balance along side the fish sauce, infusing the chicken with tons of flavor! Spoon this over steamed white or brown rice for an easy complete meal!
Lemongrass Chicken and Bell Pepper Stir-Fry
- Total Time: 35 minutes
- Yield: 3 1x
Description
This is a SUPER healthy and light recipe, that is so easy to make for a delicious weekday meal.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (1.5 to 2 lbs), halved, then cut into thin strips
- 20 gm dried porcinis
- 2 Tblsp Safflower Oil (or Canola)
- 1 cup scallions/green onions, thinly sliced
- 1 lemongrass stalk, bulb only, finely chopped
- 4 small or 3 large garlic cloves
- 1 Tblsp freshly grated ginger
- 2 bell peppers, stemmed, cored and seeded, cut into thin strips then halved
- 2 Tblsp Asian fish sauce
- 1/2 cup chicken stock
- salt and fresh ground pepper, to taste
Instructions
- Lightly season the chicken with salt and pepper.
- Heat up a wok or frying pan on high heat, once it heats up a bit, add the oil. Once the oil has warmed up, just before it begins to smoke, Add the chicken and cook for about 2 to 3 minutes until opaque and slightly golden. Once cooked through, remove and set onto a plate.
- Add the scallions/green onions, and stir fry for about 1 to 2 minutes.
- Place the lemongrass, garlic and ginger in the pan and stir fry for just under a minute.
- Add the bell peppers and cook through about 1 more minute.
- Add the broth and fish sauce, bring to a simmer at medium heat, add the chicken back into the pan to reheat.
- Serve right away with rice and ENJOY!
- Prep Time: 10 mins
- Cook Time: 25 mins
