Lemongrass Chick’n Stir-Fry | Plant-Based
Whenever you feel like having Vietnamese flavors, this plant-based Chick'n stir-fry with lemongrass, garlic, and chilies won't disappoint!
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)
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