Made with AI
Spicy Lemongrass Soy Shredded Chicken Stir-Fry
25 min 368 kcal per serving Easy
Ingredients
4 Servings
- Shredded chicken600 g
- Minced garlic24 g
- Red onion, thinly sliced150 g
- Bruised lemongrass30 g
- Dark soy sauce4 tablespoons
- Vinegar3 tablespoons
- Brown sugar8 g
- Grated ginger24 g
- Turmeric6 g
- Vegetable oil2 tablespoons
- Water60 ml
- Salt1 pinch
Instructions
- 1
In a small bowl, combine the dark soy sauce, vinegar, brown sugar, turmeric, and water. Stir until the sugar is mostly dissolved.
- 2
Heat the vegetable oil in a large wok or skillet over medium-high heat.
- 3
Add the sliced red onion and bruised lemongrass. Stir-fry for 3–4 minutes, until the onion begins to soften and the lemongrass becomes fragrant.
- 4
Add the minced garlic and grated ginger. Stir-fry for about 30 seconds, taking care not to burn the garlic.
- 5
Add the shredded chicken and toss well with the aromatics. Stir-fry for 2–3 minutes, until the chicken is evenly heated.
- 6
Pour in the prepared soy sauce mixture. Toss continuously and cook for 3–5 minutes, until the sauce reduces slightly and thoroughly coats the chicken.
- 7
Taste and add the pinch of salt only if needed, as the dark soy sauce is already salty.
- 8
Remove the large bruised lemongrass pieces before serving. Serve the stir-fry hot.
