Hot and Sour Chicken Nashi Stir Fry
Serves 4
   1-2cm stalk lemongrass (white part), finely sliced
   1-2cm piece ginger, peeled and diced
   Juice of 1 large lime
   1 tsp fish sauce
   1 tsp palm or brown sugar
   1 large green chilli (optional)
   2 large (450g) chicken breast fillets
   2 large Nashi

Combine the lemongrass, ginger, lime, fish sauce, sugar and chilli into a medium bowl. Mix well. Slice chicken into strips and toss in marinade. Slice Nashi into thin wedged strips.
   Drain chicken, reserving marinade. Heat a large non stick pan or wok and fry chicken until golden. Add Nashi and continue cooking 2 minutes. Pour over marinade, toss well until hot, then serve.
   Tip: the marinade can be made in advance, and the chicken marinated overnight.

Recipe from: Australian Nashi Growers Association.
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