» Chicken Recipes » Lemongrass and Chilli Thai Chicken Stir - Fry

Lemongrass and Chilli Thai Chicken Stir - Fry

(Serves 4)

Ingredients

• 4 x 120g chicken fillet (females) OR 4 x 220g chicken fillet (males), chopped into 1cm strips 
• 100g Mange tout or green beans
• 1 Red bell pepper, sliced
• 1 Bunch of broccolini or thinly sliced broccoli florets 
• 1 Lemongrass stalk (white part only), finely chopped
• 1 Lime (½ to 1 teaspoon of zest and all of the juice)
• 1 Red chilli, finely sliced and seeds removed (optional)
• 2 Cups of mushrooms, sliced
• 1 Clove of garlic, crushed
• 1 Ginger (1cm piece), finely chopped
• ½ Cup of coriander/dhania, finely chopped
• 2 Teaspoons of low salt soy sauce
• 2 Teaspoons of olive oil

Method

1. Heat the oil in wok and brown chicken.
2. Add garlic, ginger, chilli and lemongrass, cook for 1 - 2 minutes until fragrant.
3. Add bell pepper and mushrooms. Stir well to combine.
4. Add lime zest, lime juice, soy sauce and coriander/dhania. Stir through and cook for 2 minutes.
5. Remove from the heat and add mange tout and broccolini/broccoli. Stir through until warm.
6. Serve immediately.

Note:

• Beef, pork, lamb, prawns or tofu may be used instead of chicken if prefered.