Easiest Way to Prepare Yummy Thai Stir Fry Lemongrass Chicken & Mushroom

Easiest Way to Prepare Yummy Thai Stir Fry Lemongrass Chicken & Mushroom post thumbnail image

Thai Stir Fry Lemongrass Chicken & Mushroom. Thai Lemongrass is Available for Delivery on Grubhub. Get Fast Delivery at the Best Price. Preheat wok or saute pan over medium high heat; add oil.

Thai Stir Fry Lemongrass Chicken & Mushroom We try to pair ours with cauliflower rice to keep it low carb, but obviously it can be paired with any type of rice you like! Remove vegetables from pan with a slotted spoon; add to lemongrass mixture. Dredge the chicken thighs in the seasoned flour mixture, then dip in the flour-egg mixture, and toss into the rice flour to finish. 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

  1. You need 350 g of Chicken Meat (cut into pieces).
  2. It’s 250 g of Oyster Mushroom.
  3. It’s 50 g of Garlic Chives.
  4. Prepare as needed of Cooking Oil.
  5. It’s of [Marinate].
  6. You need 1 Tbsp of Fish Sauce.
  7. It’s 2 pinches of Black Pepper.
  8. You need 1 Tbsp of Cooking Oil.
  9. Prepare 2 tsp of Corn Flour.
  10. It’s of [Lemongrass Paste] – ground well.
  11. Prepare 1 stalk of Lemongrass (white part).
  12. Prepare 20 g of Garlic.
  13. It’s 20 g of Ginger.
  14. You need 20 g of Galangal (optional).
  15. It’s of [Sauce].
  16. You need 1/4 cup of Lime Juice.
  17. Prepare 2 Tbsp of Palm Sugar.
  18. Prepare 1 Tbsp of Fish Sauce.

Fry the chicken, in batches if needed, until the internal. When ready to cook, remove the chicken from the refrigerator. Remove the chicken from the marinade and reserve the marinade separately. Stir in half of fish sauce, sugar, and bouillon and scrape browned bits from the bottom of the wok (some may still adhere).

Thai Stir Fry Lemongrass Chicken & Mushroom instructions

  1. 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..
  2. 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..
  3. 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..
  4. 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..

Full of vitamin packed veggies, aromatic lemongrass and ginger. All nestled in a bed of rice noodles just waiting to be devoured. This dish is on the same level as your favorite pad thai. Add the green beans, carrots, broccoli, red and green bell peppers, and chile pepper. Stir-fry for a few more minutes, until veggies are cooked.

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