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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
minutes
minutes
Cook Time
10
minutes
minutes
Marinating time
1
hour
hour
Total Time
15
minutes
minutes
Servings
2
Calories
1383
kcal
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
Calories:
1383
kcal
|
Carbohydrates:
123
g
|
Protein:
74
g
|
Fat:
67
g
|
Saturated Fat:
16
g
|
Cholesterol:
288
mg
|
Sodium:
1771
mg
|
Potassium:
1735
mg
|
Fiber:
11
g
|
Sugar:
14
g
|
Vitamin A:
1900
IU
|
Vitamin C:
205.5
mg
|
Calcium:
176
mg
|
Iron:
7.7
mg