Vietnamese Lemongrass Chicken Stir-fry with Brown Rice (Gà Xào Sả Ớt Cơm Gạo Lứt)
A vibrant and aromatic stir-fry featuring tender chicken breast marinated in fragrant lemongrass and chili, tossed with crisp bell peppers, zucchini, and onions, served over wholesome brown rice.
Ingredients
- Chicken Breast200 g
- Brown Rice60 g
- Fish Sauce10 ml
- Garlic10 g
- Onion50 g
- Bell Pepper50 g
- Lemongrass15 g
- Bell Pepper50 g
- Cooking Oil10 ml
- Chili5 g
- Zucchini50 g
- Soy Sauce15 ml
Instructions
- 1Step 1
Rinse brown rice and cook according to package instructions (typically 1 part rice to 2 parts water) for approximately 15-20 minutes, or use a pre-cooked method to stay within time limits.
- 2Step 2
While rice cooks, slice chicken breast into thin strips. Finely mince lemongrass, chili, and garlic. Slice onion, bell pepper, and zucchini into thin strips.
- 3Step 3
In a bowl, combine chicken strips with half of the minced lemongrass, chili, and garlic, along with 5 ml of soy sauce and 5 ml of fish sauce. Marinate for 5 minutes.
- 4Step 4
Heat cooking oil in a wok or large skillet over medium-high heat. Add the remaining minced lemongrass, chili, and garlic, and stir-fry for 1 minute until fragrant.
- 5Step 5
Add the marinated chicken to the wok and stir-fry for 4-5 minutes until cooked through and lightly browned.
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