Stir-fried Chicken with Lemongrass
It's a brand new (mid)week and IHCC's new theme is Heaven Scent.
Diana Henry uses a lot of floral ingredients in her dishes, such as rose water, rose petals, edible flowers, lavender, etc. It's almost impossible to find and I'm clueless where to get them. Joyce from Kitchen Flavors gave me a location to buy rose water but I ran out of time to buy because... (shhhhh... I'm going to a family beach vacation this weekend...) ;)
So, I decided to look into savory scent, such as lemongrass (my favorite!), garlic, ginger, chilies. Thanks Zosia from Are You Cooking? for this piece of valuable info! :)
So, here I present to you my heaven-s(c)ent Stir-fried Chicken with Lemongrass. :)
Recipe adapted from here.
2 cloves garlic, lightly smashed
4cm piece ginger, cut into big slices
2 stalks lemongrass, finely chopped
400g chicken breasts, cut into slices
1 green pepper, deseeded and cut into slices
10 button mushrooms (canned), drained and quartered
5 sweet cherry tomatoes
Salt to taste
1. Heat up some olive oil in a frying pan and lightly stir-fry garlic, ginger and lemongrass until fragrant.
2. Add chicken breast slices and stir-fry until they turn white. Add green pepper, button mushrooms and some water. Cook for 3-4 minutes until softened.
3. Add cherry tomatoes and more water if needed. Season with salt to taste. Give everything a good stir and off the heat.
4. Serve with fragrant white rice.
|See those lemongrass bits?|
I'm going crazy munching on lemongrass! :D