Fragrant Thai Chicken & Lemongrass Stir fry
Fragrant and herbaceous Chicken Larb- chicken mince stir fried with lemongrass, garlic, chilli and ginger and dressed with lime juice and fish sauce
Servings: 5 people
Calories: 332kcal
Ingredients
- ½ tbsp olive oil
- 2 tbsp lemongrass- white part only- minced
- 4 long red chilli- finely chopped
- 4 garlic cloves- minced
- 2 tbsp ginger- minced
- 1 kg chicken mince or use turkey or pork mince
- 1 can chickpeas or brown lentils- drained
- 500 g frozen baby green beans- defrosted
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 3 tsp brown or palm sugar
To Garnish
- 100 g red onions- thinly sliced
- 1 handful fresh mint leaves
- 1 handful holy or Thai basil
- 1 handful fresh coriander leaves
- gem lettuce optional
- vermicelli or rice noodles optional
Instructions
- Heat the olive oil in a large frying pan or wok on high heat. Fry the lemongrass, chilli, garlic and ginger for 30 seconds
- Add the chicken mince and toss, breaking down the mince with a wooden spoon to ensure there are no clumps. Reduce the heat to medium-high and cook for a 5-6 minutes until evenly browned
- Add the fish sauce, lime juice and sugar. Mix in to combine
- Add in the chickpeas/lentils (optional) and green beans. Toss until they are mixed in and any excess liquid has evaporated.
- Remove from heat. Toss in the red onions and herbs.
- Serve over rice noodles, or spooned into lettuce cups
Nutrition
Calories: 332kcal
Carbs: 17.5g | Fat: 6g | Protein: 51.7g
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