Sunday, July 25, 2010
Lemongrass Chicken Stir Fry
I had dinner at a new Vietnamese "bistro" and was inspired to make my own lemongrass stir-fry.
Lemongrass (frozen, chopped from Grand Mart)
Chicken pieces (fatty or no fat)
Fish Sauce (the sauce of life)
Sugar (to taste)
Red, Yellow, or Green Bell Peppers
Red Onion (for extra color, yellow ok too and sliced)
Salt (to taste)
Marinade chicken in tumeric, lemongrass, sugar and fish sauce. Overnight works best but I prefer to eat it asap! Stir fry garlic in peanut oil. Add bell peppers. Add onion. Add chicken and mix. Sprinkle more sugar for sweetness and salt to taste. Easy peasy!