Lemongrass Chick’n Stir-Fry | Plant-Based
- Serves: 2 to 4
- Active Time: 25 mins
- Total Time: 25 mins
- Views: 7,051
- Success Rating: 90% (?)
Step 1: Stir-frying & Serving• 1 (10.5-oz) pkg Gardein Mandarin Chick'n Strips, torn in half
• 1 to 2 tbsp peanut oil
• 1 small yellow onion, julienned
• 1/4 cup fresh lemongrass
• 1 tbsp garlic (about 3 to 5 cloves)
• 1 packet Mandarin Sauce from Chick’n Strips pkg
• 1 tbsp Fish-less Fish Sauce
• 1/2 tbsp jalapeno, seeded and minced
• 1 fresh green chile, thinly sliced (optional)
To make this stir-fry, first gather and prepare your mise en place. To cook the dish, heat a wok over high heat. Once hot, add the oil, followed by the Chick’n Strips — you may need to cook the chick’n in 2 batches. Toss and continue to cook the chick’n until it has nicely browned on all sides. Remove the strips and set aside.
Next, add a touch more oil, if needed, followed by the onions. Let the onions cook for about a minute and then add the lemongrass, jalapeño and garlic. Cook the aromatics for a minute or so. and then add the reserved Chick’n and gently toss to combine.
Next, add the FishLess Fish Sauce as well as the Mandarin Sauce. Note: If you do not have the Mandarin Sauce, simply use 1/3 cup of stock, mixed with 1 teaspoon of brown sugar and 1 teaspoon of cornstarch. Toss to evenly coat the ingredients in the sauce and serve immediately.
If desired, top with sliced chile and serve with your favorite noodle or rice dish.
- by Dawn Thomas
- May 20, 2014
If you are omitting the sauce packet of mandarine sauce being used in this recipe, you can simply substitute it by adding 1 teaspoon of brown sugar, 1/3 cup vegetable stock and 1 tsp corn starch.