Spicy chicken with vegetables and lamb's lettuce

Spicy chicken with vegetables and lamb's lettuce

Too few ratings

easy & tasteful

“If you are watching the amount of carbohydrates you are consuming it makes a difference for for your food to be well-seasoned. Make it a bit spicy as well and play around with various tastes of vegetables." Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.com!”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-4+
chicken breasts
350 g lamb's lettuce
1 stalk lemongrass
onion (small)
1 clove garlic
10 g ginger
red chili pepper (fresh or dried)
carrot
zucchini
1 head broccoli
100 g green beans
3 tbsp olive oil (divided)
1 tbsp chia seeds
balsamic vinegar
salt
pepper
Metric
Imperial

Utensils

  • paper towels
  • cutting board
  • knife
  • food processor
  • large bowl
  • pot
  • wok
  • spatula

Nutrition per serving

Cal
272
Protein
30g
Fat
14g
Carb
5g

Step 1/4

Pat chicken breasts dry with paper towels, chop into bite-sized chunks, and place in a bowl. Discard the leafy end of the lemongrass and finely slice approx. 5 cm of the root end. Chop onion, garlic, ginger and red chili pepper.
  • 3 chicken breasts
  • 1 stalk lemongrass
  • 1 onion
  • 1 clove garlic
  • 10 ginger
  • 1 red chili pepper
  • paper towels
  • cutting board
  • knife

Pat chicken breasts dry with paper towels, chop into bite-sized chunks, and place in a bowl. Discard the leafy end of the lemongrass and finely slice approx. 5 cm of the root end. Chop onion, garlic, ginger and red chili pepper.

Step 2/4

Transfer sliced lemongrass, onion, garlic, ginger, and red chili pepper in the food processor with part of the olive oil and blend to a smooth paste. Pour marinade over the chicken and let marinate for min. 2 hrs. in the refrigerator.
  • 1 tbsp olive oil
  • food processor
  • large bowl

Transfer sliced lemongrass, onion, garlic, ginger, and red chili pepper in the food processor with part of the olive oil and blend to a smooth paste. Pour marinade over the chicken and let marinate for min. 2 hrs. in the refrigerator.

Step 3/4

Wash and drain lamb’s lettuce. Cut the carrot, zucchini, green beans and a head of broccoli into small pieces. Place the lamb’s lettuce in a bowl and dress with remaining olive oil, balsamic vinegar and season with salt and pepper.
  • 350 lamb's lettuce
  • 1 carrot
  • 1 zucchini
  • 1 head broccoli
  • 100 green beans
  • 2 tbsp olive oil
  • balsamic vinegar
  • salt
  • pepper
  • pot
  • cutting board
  • knife

Wash and drain lamb’s lettuce. Cut the carrot, zucchini, green beans and a head of broccoli into small pieces. Place the lamb’s lettuce in a bowl and dress with remaining olive oil, balsamic vinegar and season with salt and pepper.

Step 4/4

Heat a non-stick wok to a medium heat and transfer the marinated chicken to the pan, followed by the chia seeds. Stir well. Fry the chicken for approx. 5 min. or until golden brown, using a spatula to turn the pieces. Turn down the heat, cover the wok and let cook for approx. a further 2 min. or until cooked through. Add all the vegetables to the pan and season with salt and pepper. Toss the vegetables and chicken with the spatula and let it cook again for approx. 4 – 5 min. or until cooked through but still crunchy. Serve the lamb’s lettuce with the chicken and vegetables. Enjoy!
  • 1 tbsp chia seeds
  • salt
  • pepper
  • wok
  • spatula

Heat a non-stick wok to a medium heat and transfer the marinated chicken to the pan, followed by the chia seeds. Stir well. Fry the chicken for approx. 5 min. or until golden brown, using a spatula to turn the pieces. Turn down the heat, cover the wok and let cook for approx. a further 2 min. or until cooked through. Add all the vegetables to the pan and season with salt and pepper. Toss the vegetables and chicken with the spatula and let it cook again for approx. 4 – 5 min. or until cooked through but still crunchy. Serve the lamb’s lettuce with the chicken and vegetables. Enjoy!