Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 500 grams of thinly sliced boneless, skinless chicken breast with 1 tablespoon of olive oil, the juice of 1 large lemon, 1 tablespoon of Shawarma spice blend, 1 teaspoon of sea salt, and 0.5 teaspoon of freshly ground black pepper, then toss to coat and marinate for 15 minutes.

2. 2

   Heat the remaining 2 tablespoons of olive oil in a large skillet or wok over medium-high heat until shimmering.

3. 3

   Add 1 tablespoon of finely grated fresh galangal and 2 minced cloves of garlic to the hot oil, stirring continuously for 30 seconds until aromatic.

4. 4

   Introduce the marinated chicken strips into the skillet and stir-fry for 6-8 minutes, or until the chicken is fully cooked through and lightly browned.

5. 5

   Incorporate 1 thinly sliced large yellow onion and 2 thinly sliced medium bell peppers into the skillet with the chicken, continuing to stir-fry for another 5-7 minutes until the vegetables are tender-crisp.

6. 6

   Stir in 0.25 cup of roughly chopped fresh parsley during the final minute of cooking to incorporate its fresh flavor.

7. 7

   Transfer the Lebanese Chicken and Galangal Stir-Fry to serving plates and sprinkle with 1 tablespoon of sumac before serving.