Allergy free Thai lemongrass chicken stir-fry recipe

Ingredients

• 2 tbsps olive oil
• 2 shallots, sliced
• 2 cloves garlic, minced
• 1 double chicken breast, thinly sliced
• 1 carrot, sliced fine
• Approx. 150g mushrooms, sliced
• Up to 1 tsp chilli flakes (optional)
• 2 white inner stems fresh lemongrass, thinly sliced
• ½ red capsicum, sliced
• ¼ cup coconut milk
• 1 tbsp sugar
• 2½ tbsps fish sauce or 1 tsp salt mixed with 2½ tbsps water
• 2 tsps of Massel salt reduced chicken style stock powder
• 1 pinch ground white pepper
• 25 fresh Thai basil leaves
• 1 tbsp kaffir lime leaves, thinly sliced, or lime zest
• 1 tsp lime juice

This week's guest - all week that is - is Shirin. She has an Asian anything food deficiency
from travelling all over Europe that needs to be addressed.

Method

• Preheat a wok over a medium high heat and add the oil.
• Add the shallots and garlic.
• Sauté the shallots and garlic until light brown, making sure to stir constantly to prevent burning.
• Add the chicken, carrots and mushrooms.
• Stir and separate chicken slices.
• Add the chilli, lemongrass and capsicum.
• Continue to stir.
• Just before the chicken is cooked through stir in the coconut milk, sugar, fish sauce, stock powder and white pepper.
• Toss in the basil, lime leaves and lime juice.
• Serve immediately with steamed rice.