OK! Magazine Australia — January 31, 2018

Fd

in 30 minutes or less!

iimplle, on tthhett le

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stir-fries

INGREDIENTS

• 1 tbsp vegetable oil


• 500g chicken thigh fillets, sliced


• 3 stalks lemongrass, white stem only,
  finely sliced


• 2 long red chillies, finely sliced


• 2 cloves garlic, crushed


• 500g broccolini, cut in half


• 1⁄4 cup water
  
  
  • 2 tbsp fish sauce
  
  
  • 1 tbsp caster sugar
  
  
  • 1 tsp cracked black pepper
  
  
  • 2 green onions, cut into 3cm lengths
  
  
  • Steamed rice, to serve
  
  
  
  

METHOD

1 Heat oil in a wok or large frying pan on high.

Stir-fry chicken in 2 batches, 3-4 minutes

each, until well browned. Set aside. 2 Reduce

heat to medium. Stir-fry lemongrass, chilli

and garlic for 1 minute, until fragrant. 3 Add

broccolini, water, fish sauce, sugar and

pepper. Increase heat to high and stir-fry 2-3

minutes, until broccolini is bright green and

just tender. Return chicken to wok, tossing

well. 4 Remove from heat and toss green

onion through. Serve with steamed rice.

LEMONGRASS CHICKEN

4

SERVES

TIP

If you can’t find

fresh lemongrass

stalks, use 11⁄2 tbsp

lemongrass herb

paste.