Mushrooms Recipe

Mushroom & Lemongrass Chicken Stir-fry

April 20, 2016

Mushroom & Lemongrass Chicken Stir-fry 0 5 0

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  • Prep 30 mins
  • Cook 15 mins
  • 30 mins

    15 mins

    45 mins

  • Serve 4 Servings


400g chicken breast fillet, trimmed

3 tsp lemongrass paste

2 tbs peanut or rice bran oil

2 tbs light soy

2 tbs sweet sherry or mirin

400g button mushrooms, trimmed

1 bunch asparagus, trimmed, cut into thirds

250g snow peas, trimmed

¼ cup water chestnuts, drained

100g baby spinach leaves

Rice to serve


1Slice chicken thinly across the grain. Combine the lemongrass and 2 teaspoons oil in a bowl. Add the chicken and stir to coat. Cover and refrigerate for 10 minutes.

2In a bowl combine soy and sherry, add mushrooms and stir to coat. Cover and set aside 10 minutes.

3Heat a wok over high heat until hot. Add 1 teaspoon oil and half the chicken, stir-fry for 2 minutes or until golden. Remove to a plate and repeat with 1 teaspoon oil and remaining chicken. Remove and set aside.

4Reheat wok until hot, add remaining oil. Drain mushrooms and add to wok, stir-fry 3 minutes until golden. Add asparagus and snow peas, stir-fry 1 minute. Add water chestnuts and chicken. Cook for 1 minute until warmed through. Remove from the heat, add the spinach, toss to combine. Serve with rice.