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Lemongrass Chicken over Rice Stick Noodles

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“This is an adapted Martin Yan recipe. I used less oil and coated my wok with Pam. This recipe was delicious. He suggests to serve with an Asian Dipping sauce but we thought it was great without.”
READY IN:
22mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.
  2. In a large pot of boiling water, cook noodles until tender, about 3 minutes. Drain, rinse with cold water and drain again.
  3. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic, chilies, and sugar; cook, stirring until garlic is fragrant and sugar begins to caramelize, about 15 seconds. Add chicken and stir-fry until surface of chicken turns white, about 1 minute. Add broth; cover and cook until chicken is no longer pink in centre, 3 to 4 minutes. Add green onions, fish sauce, and lemon juice; cook for 30 seconds. Remove pan from heat and stir in mint.
  4. Place noodles on a serving plate and spoon chicken mixture over the top.

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