Superfood Vietnamese Lemongrass Chicken
Superfood Vietnamese Lemongrass Chicken
Equipment
- frying pan
Ingredients
Marinade
- 1 lime juiced
- 1 tablespoon high quality fish sauce Thai kitchen
- 2 tablespoons honey
- 2 tablespoons oil any neutral-flavored oil
- 1 tablespoon soy sauce VH
- 6 cloves garlic finely chopped
- 5 tablespoons lemongrass paste
- 1 tablespoon basil paste
- 3 green onions chopped with tops
- 1 heaping teaspoon ground ginger
- 1 heaping teaspoon chili flakes
- 1 stick Pack of Superfood from the Sea
Chicken
- 4 Boneless chicken breasts cut into strips
Veggies
- 1 Onion cut into strips
- 1 Red pepper cut into strips
- 1 pack Mushrooms cut into thick slices (227g)
Instructions
- Combine all ingredients of marinade first then add the chicken strips in a large bowl. Toss the chicken until evenly coated, cover and refrigerate for one hour
- Preheat frying pan to medium-high heat with a little oil, add onions and peppers first. Cook for a couple of minutes then add mushrooms and soy sauce and cook for another minute or so (be careful not to overcook) and set aside in bowl.
- Preheat frying pan to medium-high heat with a little oil and cook the chicken strips. Watch the chicken closely, you want them fully cooked, but not more than that to dry out.
- Add your veggies to your chicken, heat for a couple of minutes and serve over basmati rice. Enjoy!
