Mushroom & Lemongrass Chicken Stir-fry

  • Serves: 4
  • Preparation: 30 minutes
  • Cooks In: 15 minutes
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Ingredients

400g chicken breast fillet, trimmed
3 tsp lemongrass paste
2 tbs peanut or rice bran oil
2 tbs light soy
2 tbs sweet sherry or mirin
400g button mushrooms, trimmed
1 bunch asparagus, trimmed, cut into thirds
250g snow peas, trimmed
¼ cup water chestnuts, drained
100g baby spinach leaves
Rice to serve

Method

1

Slice chicken thinly across the grain. Combine the lemongrass and 2 teaspoons oil in a bowl. Add the chicken and stir to coat. Cover and refrigerate for 10 minutes.

2

In a bowl combine soy and sherry, add mushrooms and stir to coat. Cover and set aside 10 minutes.

3

Heat a wok over high heat until hot. Add 1 teaspoon oil and half the chicken, stir-fry for 2 minutes or until golden. Remove to a plate and repeat with 1 teaspoon oil and remaining chicken. Remove and set aside.

4

Reheat wok until hot, add remaining oil. Drain mushrooms and add to wok, stir-fry 3 minutes until golden. Add asparagus and snow peas, stir-fry 1 minute. Add water chestnuts and chicken. Cook for 1 minute until warmed through. Remove from the heat, add the spinach, toss to combine. Serve with rice.

Ingredients

 400g chicken breast fillet, trimmed
 3 tsp lemongrass paste
 2 tbs peanut or rice bran oil
 2 tbs light soy
 2 tbs sweet sherry or mirin
 400g button mushrooms, trimmed
 1 bunch asparagus, trimmed, cut into thirds
 250g snow peas, trimmed
 ¼ cup water chestnuts, drained
 100g baby spinach leaves
 Rice to serve

Directions

1

Slice chicken thinly across the grain. Combine the lemongrass and 2 teaspoons oil in a bowl. Add the chicken and stir to coat. Cover and refrigerate for 10 minutes.

2

In a bowl combine soy and sherry, add mushrooms and stir to coat. Cover and set aside 10 minutes.

3

Heat a wok over high heat until hot. Add 1 teaspoon oil and half the chicken, stir-fry for 2 minutes or until golden. Remove to a plate and repeat with 1 teaspoon oil and remaining chicken. Remove and set aside.

4

Reheat wok until hot, add remaining oil. Drain mushrooms and add to wok, stir-fry 3 minutes until golden. Add asparagus and snow peas, stir-fry 1 minute. Add water chestnuts and chicken. Cook for 1 minute until warmed through. Remove from the heat, add the spinach, toss to combine. Serve with rice.

Mushroom & Lemongrass Chicken Stir-fry

Tags:

 Asian, Chicken, Dinner, Quick n Easy

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