Tangy Lemongrass Chicken Stir-Fry Recipe

About this recipe

Tangy Lemongrass Chicken Stir-Fry is a delightful Asian-inspired dish that combines tender chicken strips with vibrant vegetables and the aromatic flavors of lemongrass and garlic. Perfectly balanced with a tangy soy sauce and rice vinegar glaze, this stir-fry is served over fragrant jasmine rice to complete the meal. The dish is not only quick to prepare but also packed with nutrition, offering high protein to maintain your energy and fiber for healthy digestion. The cooking process is simple yet rewarding, as the freshness of the ingredients comes alive in every bite. Ideal for dinner, it’s a satisfying and wholesome option for anyone craving bold flavors and a comforting meal.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 100 g Lemongrass
• 1 piece Yellow Bell Pepper
• 200 g Orange Carrot (Gajar)
• 200 G Spring Onion(200Gm)
• 100 g Garlic - Single Clove
• - Dark Soy Sauce-90 GM
• - Rice Vinegar
• 100 g Dabur Honey
• 500 ml Oil (For Frying)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 25 g Whole Black Pepper
• 250 g Jasmine Rice

Instructions

1. 1. Slice the chicken breast into thin strips and season with salt and black pepper.
2. 2. Peel and finely chop the garlic and crush the lemongrass stalks slightly to release their aroma.
3. 3. Heat vegetable oil in a wok or large skillet over medium-high heat.
4. 4. Add garlic and lemongrass to the hot oil and sauté for about 30 seconds until fragrant.
5. 5. Add the chicken strips to the wok and stir-fry until they are browned and cooked through, about 5 minutes.
6. 6. Slice the red bell pepper and carrots into thin strips and add them to the wok.
7. 7. Stir-fry the vegetables with the chicken for 3-4 minutes until they start to soften but remain crisp.
8. 8. Mix soy sauce, rice vinegar, and honey in a small bowl and pour over the chicken and vegetables.
9. 9. Toss everything in the wok to coat evenly with the sauce and cook for another 2 minutes.
10. 10. Slice the spring onions and add them to the stir-fry just before turning off the heat.
11. 11. Serve the tangy lemongrass chicken stir-fry over warm jasmine rice and garnish with fresh spring onion slices.