Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Lemongrass Chicken


1 pound boneless skinless chicken breast

MARINADE
3 tablespoons water
3 tablespoons white wine vinegar
2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon grated ginger root
1 tablespoon lemongrass, finely chopped
1 tablespoon cooking oil
3 cloves garlic, minced
2 onions, thinly sliced
1 tablespoon red chile peppers
1/2 cup basil leaf
3 cups Chinese egg noodles

Cut chicken into 3/4 inch pieces. Mix marinade with chicken. Let stand at room temp. for 30 minutes. Drain and reserve marinade. Heat oil in wok. Add garlic, onions, chili peppers. Remove. Add half chicken and stir fry. Add remaining chicken. Return all chicken to wok. Add reserved marinade. Return vegetables to wok. Add the basil leaves and toss to mix. Serve immediately over noodles.

Makes 4 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.