Ingredients ▢500 g boneless chicken thigh ▢1/2 cup shredded carrot ▢1/2 cup basil leaves ▢1/3 cup chopped lemongrass ▢1/4 cup oil ▢3 tablespoon soy sauce ▢1 tablespoon fish sauce ▢2 tablespoon rice wine ▢1/2 tablespoon sugar ▢1 teaspoon garlic mince
Instructions Marinating the chicken: Create a marinade by combining soy sauce, fish sauce, rice wine, minced garlic, lemongrass, and sugar. Let the chicken soak up the flavours by marinating for half an hour. Pan-frying the chicken: Preheat a non-stick pan over medium heat. Add oil, the marinated chicken, and pan-fry until it sizzles and is slightly caramelised. Set aside the cooked chicken. Cooking the carrot: Add the carrot to the remaining oil and sauce in the pan. Stir-fry until the carrot softens, then add the basil leaves. Serving: Slice the chicken thighs, and serve them with the cooked carrot and basil, along with a side of rice. Enjoy your delicious meal!
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The recipe is here: https://cookingwithlei.com/lemongrass-chicken/
Ingredients
▢500 g boneless chicken thigh
▢1/2 cup shredded carrot
▢1/2 cup basil leaves
▢1/3 cup chopped lemongrass
▢1/4 cup oil
▢3 tablespoon soy sauce
▢1 tablespoon fish sauce
▢2 tablespoon rice wine
▢1/2 tablespoon sugar
▢1 teaspoon garlic mince
Instructions
Marinating the chicken: Create a marinade by combining soy sauce, fish sauce, rice wine, minced garlic, lemongrass, and sugar. Let the chicken soak up the flavours by marinating for half an hour.
Pan-frying the chicken: Preheat a non-stick pan over medium heat. Add oil, the marinated chicken, and pan-fry until it sizzles and is slightly caramelised. Set aside the cooked chicken.
Cooking the carrot: Add the carrot to the remaining oil and sauce in the pan. Stir-fry until the carrot softens, then add the basil leaves.
Serving: Slice the chicken thighs, and serve them with the cooked carrot and basil, along with a side of rice. Enjoy your delicious meal!