Ani's Kitchen Stories

This irresistible and flavourful Lemongrass Chicken with Bell Peppers is one of the ultimate side dish or an appetiser that my family loves to have it again and again. Make this Asian inspired dish with the burst of flavours and you’ll ask for more.

It’s a Vietnamese inspired dish which I’ve made it with a twist of my own choice of sauce and flavours. Tender chicken slices seasoned with a sweet, savoury lemongrass marinade tossed along with sweet mini bell peppers is so good in every single bite. It’s an easy recipe that is just perfect for lunch, dinner or meal preparation and can be prepared in no time. The marinated chicken can also be prepared way ahead of time and can be stored in the freezer for later use.

Pair it with rice, noodles, soup or salad you’re never going wrong. Here I’ve paired the lemongrass chicken with coconut rice and salad.

The marinade consists of fresh lemongrass, ginger garlic, brown sugar, rice vinegar, oyster sauce, soy sauce and corn flour. Marinade it for least half and hour and you’re good to go.

Ingredients:

• 350-400gms boneless chicken cut into slices

• 2 stalks of lemongrass crushed and finely chopped

• 3-4 sweet mini bell peppers or bell peppers of your choice ( julienne the peppers)

• 1 small onion sliced

• 8 cloves of garlic crushed and chopped

• 1/2 inch ginger finely chopped

• Thai red chillies chopped

• Chopped coriander leaves

• Chopped green onions

• Crushed peppercorns

• Salt to taste

• 2 tbsp Vegetable oil

For the marinade:

• 2 tbsp rice vinegar

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp brown sugar

• 1 tbsp finely chopped lemongrass

• 1/2 tsp ginger

• 1/2 tsp garlic

• 1 tbsp corn flour

• 1 egg

Method:

Marinate the chicken with rice vinegar, soy sauce, oyster sauce, brown sugar, lemongrass, egg, ginger & garlic and corn flour. Let it rest for minimum half an hour.

In a pan or skillet heat oil. Add the marinated chicken in batches and stir fry it for 5-6 minutes in medium flame. When the chicken is tender, transfer it on a plate and set aside.

In the same pan heat oil. Add the chopped onion, chilli, ginger and garlic. Stir for a minute. Add the reserve chopped lemongrass. Stir for another minute in low to medium flame. Add the julienne peppers and sauté it in medium flame for few more minutes. Now add the fried chicken pieces. Toss it well and sauté it for 3-4 minutes. Add the crushed peppercorns, salt to taste, chopped chilli, green onions & coriander leaves. Toss further and transfer on a plate. Serve hot and enjoy!

Note: To make the chicken crispy, fry the marinated chicken pieces by coating it in the all purpose flour (maida). Make sure to use a separate pan after frying the flour coated chicken.