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Mushroom & Lemongrass Chicken Stir-fry

Yields4 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins

 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
 ΒΌ cup water chestnuts, drained
 100g baby spinach leaves
 Rice to serve

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.


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


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.


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.

Nutrition Facts

Servings 4