/assets/logos/nzwd.svg
Recipe

Lemongrass stir-fry

Jul 29, 2012 2:00pm
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Lemongrass stir-fry10
  • 500 gram chicken thighs, sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 1 lemongrass stem, white stem only, crushed
  • 2 clove garlic, crushed
  • 1 tablespoon peanut oil
  • 1 onion, finely sliced
  • 1/3 cup chicken stock
  • 1 head broccolini, cut into florets, stems sliced
  • 440 gram packet fresh thin egg noodles
  • vietnamese mint leaves, to serve (optional)

Method

Lemongrass stir-fry
  • 1
    In a shallow dish, combine chicken, fish sauce, sugar, juice, lemongrass and garlic. Cover and chill for at least 20 minutes.
  • 2
    Heat oil in a wok or large frying pan on high. Stir-try chicken, in 2 batches, 2-3 minutes, until browned. Add onion and marinade. Stir-fry for another 1-2 minutes.
  • 3
    Pour in stock. Cover and simmer for 1 minute. Add broccolini and noodles and stir-fry 1-2 minutes. Serve topped with Vietnamese mint.

Notes

If you have time, marinate chicken for 2 hours to enhance the flavour. Common mint may be used if Vietnamese mint is unavailable.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg