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Ginger and Lemon Grass Chicken

Posted 24/7/2016

This Vietnamese style dish is light and low in fat, easy to make and healthy too.

500g chicken breast, finely slicked

1 stem of Lemon grass, peeled and quartered

2 slices of fresh ginger, finely sliced

1 small yellow courgette (zucchini), finely sliced

200g Mungo beans sprouts (soya bean sprouts), carefully rinsed

1 small carrot, finely sliced

1 red pepper, finely sliced

1 spring onion, finely diced

1/2 Red chilli pepper, finely diced

3 tbsp sesame oil

Garnish: Finely chopped chives, springs of fresh coriander

Stir fry the chicken and chilli in the sesame oil. Remove with a slotted spoon when cooked and keep aside. Stir fry the vegetables except the bean sprouts for 5 - 8 minutes until the carrots are al dente. Add the chicken and bean sprouts. Salt and pepper to taste, mix thoroughly and cook for a further 2 - 3 minutes, stirring regularly. Transfer to a serving dish and sprinkle with chives and coriander.

If you prefer a stronger Lemon Grass flavour, remove the outer leaves and finely chop or grate the fleshy centre before adding to the dish.

Vegetables for Ginger and Lemon Grass ChickenVegetables for Ginger and Lemon Grass ChickenGinger and Lemon Grass ChickenGinger and Lemon Grass Chicken