johnlloyd
Culinary Explorer
Of course! Here's a recipe featuring lemongrass that's perfect for any meal of the day
Ingredients:
Ingredients:
- 2 lemongrass stalks, tough outer layers removed and finely chopped
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil, for cooking
- Fresh cilantro leaves, for garnish (optional)
- Cooked rice or noodles, for serving
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chopped lemongrass and minced garlic, and stir-fry for about 1 minute until fragrant.
- Add the sliced onion to the skillet and cook for another 1-2 minutes until softened.
- Push the lemongrass, garlic, and onion to one side of the skillet and add the sliced chicken breasts to the other side. Cook the chicken, stirring occasionally, until it's no longer pink and starting to brown, about 5-7 minutes.
- Once the chicken is cooked through, add the sliced bell peppers to the skillet and cook for another 2-3 minutes until they're slightly softened but still crisp.
- In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, brown sugar, and sesame oil. Pour the sauce over the chicken and vegetables in the skillet, and toss everything together until well coated.
- Continue to cook for another 2-3 minutes until the sauce has thickened slightly and everything is heated through.
- Remove the skillet from the heat and garnish with fresh cilantro leaves, if desired.
- Serve the lemongrass chicken stir-fry hot over cooked rice or noodles.