Vietnamese style lemongrass chicken with beansprouts
Chicken sizzled with lemongrass, garlic and chilli, tossed with crunchy beansprouts and fresh mint.
- Time25 min
- LevelEasy
- Costabout £1.90 a head
Ingredients
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Method
- 1
Mix the lemongrass, garlic, half the chilli, tamari and half the lime juice. Stir in the chicken and leave for 10 minutes.
10 min - 2
Heat the oil in a large frying pan or wok over a high heat.
- 3
Cook the chicken for 8 minutes, turning, until browned and cooked through.
8 min - 4
Add the beansprouts for the last minute so they stay crunchy.
1 min - 5
Serve with the cucumber, mint, coriander, remaining chilli and lime juice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.