Name: Lemongrass stir-fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Lemongrass stir-fry10; 500 gram chicken thighs, sliced; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 tablespoon lime juice; 1 lemongrass stem, white stem only, crushed; 2 clove garlic, crushed; 1 tablespoon peanut oil; 1 onion, finely sliced; 1/3 cup chicken stock; 1 head broccolini, cut into florets, stems sliced; 440 gram packet fresh thin egg noodles; vietnamese mint leaves, to serve (optional)

Ingredients

Lemongrass stir-fry10

500 gram chicken thighs, sliced

1 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon lime juice

1 lemongrass stem, white stem only, crushed

2 clove garlic, crushed

1 tablespoon peanut oil

1 onion, finely sliced

1/3 cup chicken stock

1 head broccolini, cut into florets, stems sliced

440 gram packet fresh thin egg noodles

vietnamese mint leaves, to serve (optional)

Method

1.In a shallow dish, combine chicken, fish sauce, sugar, juice, lemongrass and garlic. Cover and chill for at least 20 minutes.

2.Heat oil in a wok or large frying pan on high. Stir-try chicken, in 2 batches, 2-3 minutes, until browned. Add onion and marinade. Stir-fry for another 1-2 minutes.

3.Pour in stock. Cover and simmer for 1 minute. Add broccolini and noodles and stir-fry 1-2 minutes. Serve topped with Vietnamese mint.