Lemongrass Chicken And Ribbon Noodles In Chilli Oil Dressing
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Lemongrass chicken is a flavor packed dish that can be marinated ahead and made fresh, as and when you want to serve it up. The green herbs and spices used for the chicken marinade make this dish absolutely delicious and like most of my recipes , uses less oil and is easy to cook.
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Ingredients
- 6 Chicken strips I used Licious
- 4 piece Lemongrass I used the dried one
- 5 sprig Mint leaves
- 2 Green chilies
- 2 Clove
- 1/2 teaspoon Ginger garlic paste
- 1/2 teaspoon White vinegar
- 1/2 lime Lime juice
- Salt to taste
- 1/2 teaspoon Turmeric Powder
- 2 teaspoon Olive oil for girdling
- 2 sprig Cilantro leaves
- Ribbon Noodles /Flat noodles, a pack
- 2 teaspoon Chili oil for dressing
- Schezwan Sauce for garnishing
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Instructions
- In a blender - grind lemon grass, lemon juice, turmeric, ginger garlic, cloves, mint leaves, green chillies to a fine paste by using very little water
- For the marinade - place the chicken strips in a deep bowl, rub in the blended spice mix, vinegar and salt to taste. Set aside for a min 30mins or more
- Heat a grill/girdle pan, brush with olive oil and cook the chicken pieces until done on both sides.
- Wrap it in a foil and set aside for 10 mins (this is to ensure that the chicken does not get dry and retains its moisture/juices)
- To boiling hot water, add the noodles, salt to taste and a cap of oil. Cook till al dente. Strain the excess water, add the chilli oil and give it a good stir. Plate up and serve
Recipe Nutrition
Calories: 272 kcal | Carbohydrates: 7 g | Protein: 32 g | Fat: 12 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 96 mg | Sodium: 328 mg | Potassium: 680 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 293 IU | Vitamin C: 12 mg | Calcium: 25 mg | Iron: 2 mg
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