Lemongrass Chicken And Egg Noodle Stir-Fry

• 1 lb boneless, skinless chicken thighs, sliced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 stalk lemongrass, white part only, crushed
• 2 cloves garlic, crushed
• 1 tbsp peanut oil
• 1 None onion, finely sliced
• 1/3 cup chicken stock
• 8 oz Chinese broccoli
• 15.5 oz fresh thin egg noodles
• None None Vietnamese mint leaves, to serve (optional)

1. In a shallow dish, combine chicken, fish sauce, sugar, lime juice, lemongrass and garlic. Cover and chill for at least 20 mins.
2. Heat peanut oil in a wok or large frying pan over high heat. Working in batches, stir-fry chicken for 2-3 mins, until browned. Add onion and marinade. Stir-fry for 1-2 mins. Add stock, cover and simmer for 1 min. Add broccoli and noodles. Stir-fry for 1-2 mins.
3. Serve topped with Vietnamese mint, if using.

chicken, fish sauce, brown sugar, lime juice, stalk lemongrass, garlic, peanut oil, onion, chicken stock, chinese broccoli, egg noodles, mint

Taken from recipes-plus.com/api/v2.0/recipes/24754 (may not work)