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Chicken stir fry with fragrant lemongrass, chili and garlic.
Pound the garlic, tumeric, chili, lemongrass and salt to a paste with a mortar and pestle.
Dice chicken into chunks, put in a bowl. Combine with the garlic chili paste and mix well. Let marinate in the fridge for 15 minutes.
Heat a wok over high heat. Add half the oil and half the chicken and stir fry for about 3-4 minutes. Remove and repeat with the remaining half of the chicken.
Return chicken to pan together with aspargus and celery. Stir fry for 2 minutes. Add fish sauce, soy sauce, lemon juice, sugar, spring onion, and some white pepper. Stir fry for another minute or so; chicken must be cooked through.
Serve immediately with steamed jasmine rice.
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