Stir Fried Chicken With Lemon Grass Ginger And Chili Recipes

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STIR FRIED CHICKEN WITH LEMON GRASS, GINGER, AND CHILI



Stir Fried Chicken With Lemon Grass, Ginger, and Chili image

Make and share this Stir Fried Chicken With Lemon Grass, Ginger, and Chili recipe from Food.com.

Provided by morgainegeiser

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons oil
2 brown onions, roughly chopped
4 garlic cloves, finely chopped
fresh ginger, finely grated
3 stems lemongrass, white part only, finely sliced
2 teaspoons green chili peppers, chopped
1 lb chicken thigh fillet, thinly sliced
2 teaspoons sugar
1 tablespoon fish sauce
mint (to garnish)

Steps:

  • Heat oil in a heavy based frying pan or wok.
  • Add the onion, garlic, ginger, lemon grass and chili and stir for 3 to 5 minutes over medium heat until the mixture is lightly golden.
  • Take care not to burn the mixture or it will become bitter.
  • Increase heat to high; when the pan is very hot, add the chicken and toss well.
  • Sprinkle the sugar over the chicken and cook for about 5 minutes, tossing regularly until the chicken is just cooked.
  • Add the fish sauce, cook for another 2 minutes and serve immediately, garnished with the mint.

Nutrition Facts : Calories 232, Fat 11.3, SaturatedFat 2, Cholesterol 94.2, Sodium 453.8, Carbohydrate 8.5, Fiber 1, Sugar 4.7, Protein 23.4

CAMBODIAN LEMONGRASS GINGER CHICKEN STIR FRY



Cambodian lemongrass ginger chicken stir fry image

Cambodian lemongrass ginger chicken stir fry filled with chicken, lemongrass, fresh ginger, lemon juice, lime juice, fresh cilantro, red chili & garlic!

Provided by A Hedgehog in the Kitchen

Time 28m

Number Of Ingredients 11

2 chicken breasts
1/2 stick of fresh lemongrass (finely sliced)
1 inch of fresh ginger (grated)
1 lemon (zest & juice)
2 limes (juice)
A handful of fresh cilantro (chopped)
1/2 fresh red chili (sliced)
1 garlic clove (finely chopped)
Olive oil
Salt and black pepper to taste
1 tbsp of cashew nuts (crushed)

Steps:

  • Cut the chicken breasts into cubes. Put into a large bowl.
  • Add the lemongrass.
  • Zest the lemon and add the juice of the lemon into the bowl.
  • Add the lime juice.
  • Add the ginger, cilantro, red chili and garlic.
  • Mix, cover and refrigerate for 30 minutes to marinate (or even overnight if you have time, for extra flavor).
  • Heat olive oil in a large frying pan on medium heat.
  • Pour the chicken and marinade into the frying pan.
  • Add salt and ground black pepper to taste.
  • Cook for 8 minutes.
  • Serve with rice, cashew nuts and half a lime.

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