in Vietnam

Pepper and garlic chicken with ginger and kaffir lime leaves

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Ingredients for 1 servings:

  • 1 medium-sized chicken breast (300 g)
  • 1 medium-sized bell pepper(s), green
  • 1 m.-sized onion(s)
  • 1 bulb(s) garlic, Chinese, looks like a mini ball
  • 1 tbsp black peppercorns
  • 1 kaffir lime leaves
  • 1 piece(s) ginger, approx. 30-40 g, peeled
  • 0.33 tsp, leveled salt
  • 2 tbsp fish sauce (Nuoc Mam)
  • 4 tbsp oil, neutral, e.g. rapeseed oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

dry-fried

In a food processor, finely chop the peppercorns, garlic, ginger, lime leaves, and salt. Chop the chicken, bell pepper, and onion into bite-sized pieces. Heat the oil in a wok until steaming. Stir-fry the chicken, bell pepper, and onion with the ground spices. The chicken should begin to brown slightly. After about 2-3 minutes, add the fish sauce and cook for another 2-5 minutes. Serve with rice. If you like it spicier, add a Thai chili pepper to the spice mix.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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