Dish of the day: Lemongrass Chicken Stir-fry
Where it’s found: In my kitchen!
Breaking it down: 2+ large diced chicken breast, half (or more) of a julienned
carrot, 2 cups of bean sprouts, 1 sliced onion, 2 cups of green beans, minced garlic, cooking oil, a touch of chili
pepper, salt and pepper to taste, rice (i.e. jasmine), lemongrass sauce (you can buy it pre-made or
can make it homemade – see the details here). Makes 3-4 servings.
Tonight, after work, Patrick and I made a delicious lemongrass chicken stir-fry dinner. We kicked back and watched tv at night,
relaxing after a hectic work week! We had an early night though to get enough
sleep for our Mekong Delta trip the next morning!
If I were to make it again, I would probably add a type of
soft nut, perhaps cashews or peanuts to round out the textures. Another option is to use egg, rice or
rice-tapioca noodles in the stir-fry instead of rice.
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