Lemongrass Chicken with Chinese Bean Sprouts

Stir-fries are quick and easy. To me, a simple stir-fry is a combination of meat with vegetable and sauces to suit your taste. This was our dinner on a lazy Sunday night. It took a mere 15 mins to cook.

Give it a try!


Lemongrass Chicken with Chinese Bean Spouts

2 tbsp lemongrass marinade (I used the Lee Kum Kee brand marinade)
1 tbsp minced garlic
500gms chicken thighs, cut into bite size chunks
1 large onion, sliced
2 large handfuls of bean spouts
Fresh coriander
Salt and pepper

- Marinade the chicken thighs using the lemongrass marinade, minced garlic and pepper; refridgerate for 30 mins (or overnight if you prefer)
- Heat up the wok then stir-fry the onions until translucent
- Add in the chicken and stir-fry until cooked through
- Add the coriander stalks to the wok
- Add in the bean spouts, cook for a minute or so
- Salt and pepper to taste
- Finally add in the rest of the coriander

Serve hot with jasmine rice.