Chicken in Lemongrass Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve rice with this dish from Le Colonial, a Vietnamese restaurant in West Hollywood. Ingredients:
12 ounces green chinese long beans or green beans, trimmed, cut into 1 1/2-inch pieces |
2 tablespoons peanut oil |
1 1/2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips |
1 medium onion, sliced |
4 garlic cloves, minced |
1/3 cup minced lemongrass |
3 tablespoons thai fish sauce (nam pla) |
3 tablespoons sugar |
2 teaspoons ground coriander |
1 teaspoon turmeric |
1/2 cup chicken stock or canned low-salt chicken broth |
2 tablespoons spicy oyster sauce |
Directions:
1. Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes. Drain.
2. Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper.
3. *Available at Asian markets and in some supermarkets.
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