Vietnamese Style Stir Fry

Lemongrass and Chilli

Credit: AMY EDWARDS

Recipe by: Birch and Waite
birchandwaite.com.au

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138 Collected

Difficulty

Easy

Category

Cuisine

Prep: 10 min

Cook: 10 min

Serves: 4

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Vietnamese Style Stir Fry

Ingredients:

500g chicken 2 baby Bok Choy, washed & quartered 100g baby corn, thickly sliced 100g bean sprouts 250g Birch & Waite Stir Fry Lemongrass & Chilli

Method:

Stir-fry chicken in 1 tablespoon of oil. Remove from pan, set aside
Add a little extra oil, stir-fry baby Bok Choy, baby corn and bean sprouts until they are cooked through
Return cooked chicken to pan. Add contents of the Birch & Waite Stir Fry Sauce, cook and stir for 1 minute
Serve with rice or noodles

Related: Noodles Stir Fry Vietnamese

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