2. Heat half the sunflower oil in a wok or
large frying pan and stir-fry the chicken
strips in batches for two to three minutes
or until lightly browned. Remove from the
heat and set aside.
3. Heat the remaining oil in the same
pan and add the onions. Stir-fry the
onions for one minute, then add the
peppers and the mushrooms, and
cook for another two minutes. Add the
lemongrass sauce and half the coconut
milk, then allow to simmer for two to
4. Stir in the chicken and the rest of the
coconut milk and heat through. Season
with salt and freshly ground black pepper.
Serve with egg fried rice.
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