- 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
- 1/4 cup water chestnuts, drained
- 100g baby spinach leaves
- Rice to serve
| - Slice 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
- In a bowl combine soy and sherry, add mushrooms and stir to coat. Cover and set aside 10 minutes
- Heat 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
- Reheat 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
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