Stir Fried Chicken With Lemon Grass Ginger And Chili Recipes

LEMONGRASS CHICKEN STIR FRY

Steps:

• Sprinkle salt and pepper on the chicken and mix.
• Add canola oil into a skillet over medium-high heat, put the chicken in the skillet making sure each one has direct contact with the heat, fry the chicken for 4 minutes on each side till cooked and brown. Remove the chicken from the oil and set it aside.
• In the same oil, add the garlic, onions, and lemongrass and stirfry for about a minute. Then add the peppers and stir fry for one minute as well.
• Combine the sauces in a small bowl then add everything into the stir fry. Add the chicken and mix everything till well combined.
• Remove from heat and serve with a side of rice or noodles.

CAMBODIAN LEMONGRASS GINGER CHICKEN STIR FRY

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.

DINNER TONIGHT: CHICKEN STIR-FRIED WITH LEMONGRASS AND CHILE RECIPE

Steps:

• In a large bowl, add the chicken, salt, sugar, curry powder, and fish sauce. Toss until the chicken pieces are evenly coated. Set aside in the fridge to marinate for at least 15 minutes and as much as an hour - whatever you have time for.
• When chicken is done marinating, remove from the fridge. Pour the oil into a large wok or skillet set over high heat. When just about ready to smoke, add the shallot, chiles, and lemongrass. Stir-fry until very fragrant, about one minute. Add the chicken and red bell pepper. Stir well, and then let the chicken pieces cook undisturbed until lightly browned, about 1 minute. Using a spatula, flip the chicken pieces, and cook until lightly browned on the other side, about another minute.
• Pour in the coconut milk and reduce heat to maintain a simmer. Cook, stirring occasionally, until the coconut milk has almost completely evaporated, 6 to 8 minutes. The fat in the coconut milk will just start to separate.
• Transfer to a serving plate, and garnish with cilantro. Serve with white rice.

STIR FRIED CHICKEN WITH LEMON GRASS, GINGER, AND CHILI

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.

THAI STYLE FRIED CHICKEN WITH LEMONGRASS SAUCE

Steps:

• Heat the oil to 325 degrees F.
• Combine the sweet chili, lemongrass, fish sauce, garlic, ginger and garlic chives in a pot and warm over medium-low heat. Mix together 2 cups of the flour, the salt, dark chili powder, garlic powder and paprika in a large bowl. Beat the eggs with the milk in another bowl, incorporating the other 2 cups of flour a little at a time, constantly whisking until the batter is twice as thick as the milk.
• Dredge the chicken thighs in the seasoned flour mixture, then dip in the flour-egg mixture, and toss into the rice flour to finish. Fry the chicken, in batches if needed, until the internal temperature reaches 165 degrees F. Toss in the warm lemongrass sauce and serve.

CITRUS CHICKEN STIR FRY

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil.
• Stir in whole-wheat noodles and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through but is firm to the bite, 5 to 8 minutes. Drain well and set aside.
• Combine chicken stock, orange marmalade, tamari sauce, whole ginger root piece, and ground black pepper in a pot over medium-high heat.
• Bring sauce to a boil and reduce heat to medium. Simmer until sauce reduces and thickens; about 20 minutes.
• Remove sauce from heat. Stir in lemon juice and set aside.
• Heat peanut oil in a large skillet over medium-high heat.
• Cook and stir chicken in hot oil until golden, no longer pink in the center, and the juices run clear, 5 to 10 minutes.
• Remove chicken from skillet and set aside, leaving oil in the pan.
• Cook and stir the stir-fry vegetables in the same skillet used for the chicken until vegetables are almost tender, 4 to 5 minutes.
• Remove ginger root piece from sauce and discard.
• Stir chicken and sauce into vegetables and cook until heated through, 1 to 2 minutes.
• Serve over whole-wheat noodles.

GINGER-CHICKEN STIR-FRY

Steps:

• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
• Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

STIR-FRY CHICKEN WITH LEMON GRASS (GA XAO XA)

Steps:

• Optional: Scallion oil and Fish Dipping Sauce (Nuoc Cham).
• I have put up these sauces seperatly but I highly recomend them.
• Mix the fish sauce and sugar until the sugar is disolved.
• Stir in 1 tbsp of the vegetable oil along with the lemongrass and garlic.
• Add the chicken pieces, makeing sure to coat pieces well and evenly.
• Allow the chicken to maranate in the mixture for 2 hours in the refrigerator.
• (Varation: you can also use breast of chicken. Slice the chicken against the grain, and let it maranate for only 30 min. Stir fry chicken as in Step 2 until it's fully cooked{about 5 min}) Heat the remaining oil in a wok or nonstick pan on high heat.
• When cooking chicken, add chili until the chicken is cooked through.
• Serve with Scallion oil and Nuoc Cham on the side w/ Rice.