Quick stir-fried chicken recipe in the lab
Chicken lab sautéed to order.
Ingredients · Servings 4
- 300g of chicken, roughly chopped in a food processor or with a knife
- 3 stalks of lemongrass
- 2 shallots
- 3 cloves of garlic
- 1/2 pack of frozen Asian vegetables
- 1 bunch of mint
- a bunch of basil
- a bunch of coriander
- 150g of cooked rice
- 3 tablespoons of nuoc-man
- 1 tablespoon of powdered sugar
Method · 25 min
- Chop together the lemongrass stalks, garlic cloves, and shallots.
- Pour into a lightly oiled pan or wok and stir-fry.
- Add the chicken, fry it until browned, breaking it up with a fork to avoid large lumps, and let it brown while stirring often.
- Add the vegetables, sugar and nuoc mam, and let it cook for about ten minutes.
- Add the roughly chopped mint and basil bouquet along with the rice.
- Leave to brown for another 5 minutes and serve in pretty bowls, garnished with a few sprigs of coriander.
