Bask in the delectable aromas of lemongrass, peanut oil, and
mint in this Thai-inspired noodle dish. If you can't find Vietnamese mint,
common mint can be used in its place
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| Lemongrass Stir-fry |
Serves 5 Prep Time 15 minutes, plus marinating time Cooking
Time 10 minutes
Lemongrass Stir-fry ingredients: 500 grams chicken thighs,
sliced. 1 tablespoon fish sauce. 1 tablespoon brown sugar. 1 tablespoon lime
juice. 1 lemongrass bulb, pounded (white part only) 2 garlic cloves, crushed. 1
tablespoon peanut oil. 1 onion finely sliced. 1/3 cup chicken stock. 1 head
broccoli, cut into florets, stems sliced. 1(440-gram) pack fresh thin egg
noodles. Vietnamese mint leaves, to serve. Optional
Lemongrass Stir-fry recipe: 1-Combine chicken, fish sauce,
sugar, lime juice, lemongrass, and garlic in a shallow dish. Cover and chill
for at least 20 minute. 2- Heat oil in a wok or large frying pan on high.
Stir-fry chicken in 2 batches for 2 to 3 minutes or until browned. Add onion
and marinade. Stir-fry for another 1 to 2 minutes. 3- Pour in stock. Cover and
simmer for 1 minute. Add broccoli and noodles; stir-fry for 1 to 2 minutes.
Serve topped with Vietnamese mint
