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Poulet Malika
1 1/2 tablespoons vegetable oil
2 tablespoons sugar
1/4 teaspoon salt, or to taste
1 1/2 tablespoons minced fresh lemongrass
1 large shallot, minced
2 each Cloves garlic, minced
1/4 cup Low sodium chicken or vegetable broth
1 lb Boneless, skinless chicken breasts, thinly sliced
4 each plum tomatoes, cut in half lengthwise, then sliced into half moons
1 each cubanelle chili pepper, seeded and thinly sliced
3 each yellow or green bell peppers, seeded and thinly sliced
1 each jalapeno chili pepper, seeded and thinly sliced
1/2 cup chopped basil leaves
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Poulet Malika

Poulet Malika

Poulet Malika
  • Servings:Serves 4
  • Prep Time:5 minutes
  • Cook Time:10 minutes
Note: To prepare the lemongrass, peel the tough outer layers and trim the ends before mincing.
1. Heat oil in a wok or large saucepan over medium-high heat. Add sugar, salt, lemongrass, shallot, and garlic and stir for 30 seconds to release flavors.
2. Add broth and chicken. Saute 4 to 5 minutes until almost cooked through. Addtomatoes, cubanelle, bell peppers, and jalapeno and saute about 3 to 4 minutes more, until vegetables are cooked but still crunchy and chicken is cooked through.
3. Add basil leaves and stir. Serve immediately.
Source: Hannaford fresh Magazine, March - April 2012