Lemongrass Chicken Stir Fry

This tasty lemongrass chicken stir fry is strong on flavour and ideal for peanut lovers. It's very quick to make so it's perfect as an easy midweek meal.

Course Main Course

Cuisine Chinese, South East Asian

Prep Time 5

Cook Time 10

Marinating time 1

Total Time 15

Servings

Calories 1383kcal

Author Corina Blum

Ingredients

250 g chicken sliced into strips
1 tablespoon lemongrass paste
2 spring onions
1 tablespoon oil
3 cloves garlic thinly sliced
1 chilli pepper thinly sliced
10 g fresh ginger finely diced or grated
½ pepper (any colour) sliced into strips
1 handful green beans cut into 5cm pieces
1 onion sliced
1 tablespoon fish sauce
2 tablespoon dry roasted peanuts crushed
120 g uncooked noodles

Metric - US Customary

Instructions

Finely dice 1 spring onion and mix with the sliced chicken and lemongrass. Leave to marinate for 1 hour.
Prepare the noodles according to packet instructions.
Heat the oil in a wok. When it's hot, add the chicken. Stir fry for about 3 minutes.
Add the garlic, chilli, ginger, pepper, beans and onions. Continue to stir fry for about a couple of minutes.
Add the fish sauce and approx 100ml of water and cook for another 2 minutes.
When ready serve over the noodles and top with crushed dry-roasted peanuts.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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