Créé avec l’IA
Lemon Grass Chicken Stir-Fry
30 min 390 kcal par portion Moyen
Ingrédients
4 Portions
- chicken leg quarters500 g
- cooking oil2 tablespoons
- lemon grass2 stalks
- red onion1 medium
- bell pepper1 medium
- garlic2 cloves
- light soy sauce1 tablespoon
- dark soy sauce1 tablespoon
- sesame oil1 tablespoon
- sugar1 teaspoon
- corn starch1 tablespoon
- water1 tablespoon
Instructions
- 1
Debone the chicken leg quarters and cut the meat into bite-sized pieces.
- 2
Finely chop the lemon grass, red onion, and garlic.
- 3
Slice the bell pepper into thin strips.
- 4
In a bowl, mix the corn starch with water to create a slurry.
- 5
Heat the cooking oil in a large pan or wok over medium-high heat.
- 6
Add the chopped lemon grass, garlic, and red onion to the pan and stir-fry for about 2 minutes until fragrant.
- 7
Add the chicken pieces to the pan and stir-fry until they are browned and cooked through, about 5-7 minutes.
- 8
Add the bell pepper strips to the pan and stir-fry for another 2 minutes.
- 9
Pour in the light soy sauce, dark soy sauce, sesame oil, and sugar. Stir well to combine.
