Lemongrass has a lemony scent, so it is also called lemon grass. The English name is lemongrass, which is often used in many Thai restaurants. It is very convenient to introduce the kind of spices here.
Slice the chicken breast, pour in the wine, salt, soy sauce and a small amount of raw powder and mix well, then pour in a small amount of cooking oil and mix well. Finally, mix in the citronella sauce and chill for more than 2 hours. I used Lee Kum Kee's thai lemongrass pork, which is actually served directly with Lee Kum Kee's citronella pickles.
Onions and sweet peppers are cut into thin strips, and garlic is cut into garlic.
Heat up the oil pan for 6 minutes, add the garlic and onion and fry until the garlic is golden. Pour the chicken into the pan and start to stir fry.
After the chicken is discolored, add the sweet pepper and stir fry. Cover with 焖 for 2-3 minutes until the sweet pepper is soft.
In fact, I prefer to use chicken legs and stir-fry it, but it is a bit troublesome to remove fat. In addition, it is not as good as chicken breasts, so it is convenient to entertain guests.