Lemongrass Chick’n Stir-Fry | Plant-Based

Name: Lemongrass Chick’n Stir-Fry | Plant-Based
Prep time: 25 min
Total time: 25 min
Yield: 2–4
Ingredients: 1 to 2 tbsp peanut oil; 1 (10.5-oz) pkg Gardein Mandarin Chick'n Strips, torn in half; 1 small yellow onion, julienned; 1/2 tbsp jalapeno, seeded and minced; 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 fresh green chile, thinly sliced (optional)

4.5 out of 5 · 1 rating

Active time: 25 min

Total time: 25 min

Serves: 2–4

Whenever you feel like having Vietnamese flavors, this plant-based Chick'n stir-fry with lemongrass, garlic, and chilies won't disappoint!

Chef's notes

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.

Steps

Stir-frying & Serving

Ingredients

1 to 2 tbsp peanut oil
1 (10.5-oz) pkg Gardein Mandarin Chick'n Strips, torn in half
1 small yellow onion, julienned
1/2 tbsp jalapeno, seeded and minced
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 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.

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3 Comments

Nicodemus T • July 22, 2016 at 04:08AM

This was very yummy, but just a tad bland. Maybe a little more fishless fish sauce and a hotter pepper (just my taste)? My only problem was that I couldn't really taste the lemongrass. I think this was because my lemongrass was not super fresh. How do you tell if lemongrass is fresh? Thanks!

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Ken R • Rouxbe Staff • July 22, 2016 at 02:03PM

Hi There- Usually, the lemongrass has distinct aroma and pungency from its oils. It could have been an issue of freshness or just quality in general, as it can vary like anything else. The stalk itself should not be overly dry, brittle or discolored at all. ~Ken

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Dawn T • July 22, 2016 at 03:34PM

Nicodemus, you might also want to give this recipe for Lemongrass Tempeh a try. It's similar, but it does call for a bit more lemongrass and heat. Cheers, Dawn

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Chef's notes

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3 Comments

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