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| Hot and Sour Chicken Nashi Stir Fry Serves 4 1-2cm stalk lemongrass (white part), finely sliced  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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