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Chicken with Mushrooms and Lemongrass

KallieKallie Kirkendall


  • 3 Medium sized Garlic Cloves
  • 4 Slices Ginger
  • 3 Scallions
  • 2 Stalks Lemongrass
  • Peanut Oil
  • 3 Hot Red Chili Peppers
  • Diced chicken or shrimp
  • Button or shiitake mushrooms
  • 2 Tbsp Lime Juice
  • 2 Tbsp Fish Sauce
  • 1 tsp Light Brown Sugar
  • Cilantro
  • Linguine


  • 1

    Peel and chop the garlic, shred the ginger, finely shop the scallions and very finely shred the tender inner leaves of the lemongrass

  • 2

    Heat a couple of glugs of oil in a frying pan or wok. Add the garlic, ginger, scallions, and lemongrass and let them sizzle over a moderately high heat till the garlic is golden. Halve the peppers, scrape our the seeds and discard them. Finely shop the flesh and add to the pan. cook briefly, then tip the whole lot out into a bowl.

  • 3

    Get the pan really hot, pour in a little more oil and then add the chicken. Leave it to color, then stir and fry till the meat is golden brown and sticky on all sides. Cut the mushrooms into small segments and add them to the pan. When they are tender, return the aromatics to the pan. Mix the lime juice, fish sauce, and sugar in a cup. then pour this mixture into a bot pan. IT will crackle and spit. Toss in the herb leaves and eat.

  • 4

    Serve over the linguine


From Randy Kirkendall but Don and Michele day it is Out of this world good!



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