One of those quick made up Thai inspired dishes because I needed to use up all the herbs and spices I bought for making the very yummy Clear Tom Yum Soup. I omitted chilli peppers because of the girls. But please feel free to add some chilli padi in stir fry for that extra kick!
Ingredients (Serves 3)
- 250g chicken tenders/fillet, cut into smaller strips
- 3 stalks lemongrass, ends only
- 1 tsp old ginger, grated
- 2 cloves garlic, minced
- 1/2 red pepper, sliced
- 2 tbsp fish sauce
- 1/2 tsp brown sugar
- Juice of 1/2 lime
- Handful of basil leaves
- 1-2 tbsp canola oil
- Salt and Pepper to taste
- Parsley for garnishing
Bruise 2 stalks lemongrass and cut them into 2 inches length.
Remove the tough outer layer of the other lemongrass and finely mince the inside tender part.
Marinade chicken with minced garlic, lemongrass, ginger, fish sauce, and pepper for 15 mins.
Heat pan on med high with oil.
When oil is hot, add lemongrass.
Add chicken and stir fry.
When chicken is about done, add red pepper to stir-fry.
Season with salt and pepper to taste.
Add basil leaves, remove form heat, and toss it in.
Then drizzle with lime juice, and garnish with parsley.
Amelia27 June, 2014 at 4:26 am
Hi Shar, your this dish look very inviting. Lemongrass and basil leaves my favorite, your this chicken dish must be very flavorful and fragrant. Thanks for sharing.
Have a nice day.