STIR. FRY. EAT (Gus).

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Lemongrass
Chicken Stir Fry

Ingredients

3 pounds boneless chicken breast
3-4 carrots
1 large onion
2 cups green beans 
~20 snow peas 
1 can baby corn 
For marinade:
2 T soy sauce
3 cloves garlic
1 chili/ sambal oelek 
3-4 T lemongrass
1 in grated ginger
salt & pepper

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Use plenty of ginger

For sauce:
2 T soy sauce
2 T fish sauce
1/2 T plum sauce
1/2 T oyster sauce
1 T hoisin sauce
1/2 T sesame oil
1/2 cup water

In summer, we grow a pot of lemongrass to chop & freeze in fall.

Method

Slice chicken into slim 1 cm slices

1. Cut chicken into thin 1cm slices, place into a pyrex container.

2. Mix together marinade ingredients  in container with chicken, and set aside for a few hours. 

3. Cut up the carrots julienne style and the onions long ways. 

4. Add oil to pan and heat until just smoking.  Add the chicken and cook for on each side until golden brown. Remove and set aside for later. 

5. Add the onions, then the carrots and green beans, and then the snow peas and baby corn. Add more lemongrass for extra flavor. Cook for about 10 minutes until the veggies are nearly cooked. 

6. Mix together sauce ingredients. 

7. Pour in the sauce and then add back the chicken. 

8. Mix together and serve with jasmine rice.

Best enjoyed with a cold lagoon