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Lemongrass Chicken and Bell Pepper Stir-Fry

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In this post, you will learn how to make Lemongrass Chicken and Bell Pepper Stir-Fry and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.


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Below are the ingredients and the instructions on how to make Lemongrass Chicken and Bell Pepper Stir-Fry.

The Ingredients:-

  • 3 boneless, skinless chicken breasts (1.5 to 2 lbs), halved, then cut into thin strips
  • 20 gm dried porcinis
  • 2 tblsp safflower oil (or canola)
  • 1 cup scallions/green onions, thinly sliced
  • 1 lemongrass stalk, bulb only, finely chopped
  • 4 small or 3 large garlic cloves
  • 1 tblsp freshly grated ginger
  • 2 bell peppers, stemmed, cored and seeded, cut into thin strips then halved
  • 2 tblsp asian fish sauce
  • ½ cup chicken stock
  • Salt and fresh ground pepper, to taste

The Instructions:-

  1. Lightly season the chicken with salt and pepper.
  2. Heat up a wok or frying pan on high heat, once it heats up a bit, add the oil. Once the oil has warmed up, just before it begins to smoke, Add the chicken and cook for about 2 to 3 minutes until opaque and slightly golden. Once cooked through, remove and set onto a plate.
  3. Add the scallions/green onions, and stir fry for about 1 to 2 minutes.
  4. Place the lemongrass, garlic and ginger in the pan and stir fry for just under a minute.
  5. Add the bell peppers and cook through about 1 more minute.
  6. Add the broth and fish sauce, bring to a simmer at medium heat, add the chicken back into the pan to reheat.
  7. Serve right away with rice and ENJOY!

Diet Labels For “Lemongrass Chicken and Bell Pepper Stir-Fry”:
High-Protein,Low-Carb

Health Labels For “Lemongrass Chicken and Bell Pepper Stir-Fry”:
Dairy-Free,Gluten-Free,Wheat-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Soy-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Alcohol-Free,Sulfite-Free,Kosher

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The Ingredients:-3 boneless, skinless chicken breasts (1.5 to 2 lbs), halved, then cut into thin strips20 gm dried porcinis2 tblsp safflower oil (or canola)1 cup scallions/green onions, thinly sliced1 lemongrass stalk, bulb only, finely chopped4 small or 3″ />

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