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Chicken Stir-Fry with Lemongrass and Ginger Recipe

   
 

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     Chicken Stir-Fry with Lemongrass and Ginger

Category   Entrees - Maindishes
Sub Category   Quick Meals
Servings   4
Preptime   25

Ingredients
2 tbsp Cashews (or Slithered Almonds)
Sesame Oil
2 Spring Onions (cut on a sharp angle)
400g Chicken breast filets (or smoked Tofu)
1 packet Onion Soup
1/2 cup water
1 heaped tsp minced Ginger (or finely chop 1 flat tsp fresh ginger)
1 tsp minced Garlic (optional)
2 tbsp minced Lemongrass (or blend the white part of 1 fresh stalk with the water)
 
3 heaped tbsp Sweet Chilli Sauce (or chop 1/2 chilli and add 1tbsp raw sugar)
1 cup Snow Peas
2 cups chopped Baby Bok Choy (or else Carrots, Broccoli, etc)
1/2 Red Capsicum (sliced)

Instructions
In a very hot pan or Wok quickly roast the almond until lightly browned. Place in a small bowl and set aside. Start cooking your rice/ rice noodles (enough for 4 people)
Put a dash of sesame oil to the pan, first add spring onions and fry for 2 min. now add the chicken/tofu and stir-fry until golden brown. Meanwhile place the water into a small pot, stir in the onion soup mix and bring to the boil. stir in the minced ginger, lemongrass and chilli sauce and boil for 30seconds.
Turn pan/wok on medium and add snow peas. Stir in for 1min, then mix in bok choy and capsicum. When the vegetables are just about cooked, take off the heat and stir in the sauce from the small pot until well combined.
Tip- We actually used this recipe as a filling for burritos and it was surprisingly yumm! just spread sour cream on a warm burrito, add fresh lettuce, then a layer of this mixture and roll it all up.
Serving Suggestions
Serve hot on small bowls of rice/rice noodles.


Originally Submitted
7/1/2012





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