Recipe: Appetizing Thai Stir Fry Lemongrass Chicken & Mushroom

Thai Stir Fry Lemongrass Chicken & Mushroom. View The Recipe Online And Learn How To Make This Easy and Delicious Chicken Stir-Fry Now. This Chicken Vegetable Stir-Fry w/ Garlic-Ginger Sauce Is Better Than Take-Out! Serve it over plain steamed white rice to keep it simple or serve this dish alongside an easy vegan Thai coconut and vegetable soup for a complete, restaurant-quality meal.

Remove vegetables from pan with a slotted spoon; add to lemongrass mixture. We hope you guys enjoy this delicious Thai Lemongrass Chicken Stir Fry! If you like stir fry recipes highly recommend checking out a few of our others: Asian Beef Stir Fry with Bok Choy. You can cook Thai Stir Fry Lemongrass Chicken & Mushroom using 18 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Thai Stir Fry Lemongrass Chicken & Mushroom

It's 350 g of Chicken Meat (cut into pieces).
It's 250 g of Oyster Mushroom.
Prepare 50 g of Garlic Chives.
It's as needed of Cooking Oil.
Prepare of [Marinate].
Prepare 1 Tbsp of Fish Sauce.
It's 2 pinches of Black Pepper.
You need 1 Tbsp of Cooking Oil.
Prepare 2 tsp of Corn Flour.
Prepare of [Lemongrass Paste] - ground well.
Prepare 1 stalk of Lemongrass (white part).
You need 20 g of Garlic.
It's 20 g of Ginger.
Prepare 20 g of Galangal (optional).
It's of [Sauce].
You need 1/4 cup of Lime Juice.
Prepare 2 Tbsp of Palm Sugar.
It's 1 Tbsp of Fish Sauce.

Add roughly half of the kreung to the wok, stirring and scraping constantly with a wooden spatula to prevent the mixture from sticking to the bottom of the pan and burning. When ready to cook, remove the chicken from the refrigerator. How to Make Lemongrass Pork Stir-fry. Prep: Prepare the fresh ingredients: Chop the red onion, lemongrass, ginger, red chilies, large red chilies, red bell pepper, garlic, coriander, and mint leaves.

Thai Stir Fry Lemongrass Chicken & Mushroom instructions

MARINADE: marinate the Chicken with the Fish Sauce and Black Pepper for 30 minutes or more. When ready to fry, add Cooking Oil and Corn Flour and mix well..
CHICKEN: heat 3 Tbsp of Cooking Oil until hot. Add 2-3 Tbsp of Lemongrass Paste and cook until fragrant. Then add the Chicken and cook it until they are brown all over. Remove and set aside..
MUSHROOMS: add more oil to the same wok if needed. Stir fry the remaining Lemongrass Paste until fragrant. Then add the Mushrooms and mix well. Cook for about a minute..
ASSEMBLE: add the Sauce to Mushrooms and cook on Low Heat and covered with a lid, for 1 minute. Then add The Chicken and mix well. Lastly, add the Garlic Chives and mix well..

Make the sauce: Combine the fish sauce, light soy sauce, sweet dark soy sauce, and rice vinegar in a small bowl or measuring cup (the latter makes it easier to pour into the wok). Place the lemongrass, garlic, ginger, honey, salt, fish sauce and kaffir lime leaf in a small food processor and process until finely chopped. When it comes to weeknight chicken dinners, I think Asian stir fry dishes are up at the top. If you have the ingredients, they are usually quick and easy to put together and make the best leftover dishes. Heat the oil in a wok on a high heat.