Zesty Lemongrass Chicken Stir-fry with Quick Noodles
A vibrant and aromatic Vietnamese stir-fry featuring tender chicken and crisp green vegetables, infused with fresh lemongrass and garlic, served over quick-cook vermicelli noodles.
Ingredients
- Chicken Breast150 g
- Rice Vermicelli Noodle50 g
- Fish Sauce1.5 tbsp
- Garlic2 cloves
- Green Bell Pepper50 g
- Lemongrass1 stalk
- Green Bell Pepper50 g
- Cooking Oil0.8 tbsp
- Green Bean50 g
- Soy Sauce0.5 tbsp
Instructions
- 1Step 1
Soak rice vermicelli noodles in hot water according to package directions (typically 5-7 minutes) until tender, then drain.
- 2Step 2
Slice chicken breast into thin strips. Finely mince the bottom third of the lemongrass stalk and garlic cloves.
- 3Step 3
Slice green bell pepper into thin strips. Trim the ends of the green beans.
- 4Step 4
Heat cooking oil in a large wok or skillet over medium-high heat. Add minced lemongrass and garlic, stir-fry for 30 seconds until fragrant.
- 5Step 5
Add chicken strips and stir-fry for 3-4 minutes until cooked through and lightly browned.
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