Stir Fried Lemongrass Chicken |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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No fresh lemongrass? Look in your grocery's produce department for a product called Gourmet Garden's Lemongrass in a tube. The original recipe did NOT call for seasoning the chicken with salt, but I do...lightly. Ingredients:
1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into thin bite size strips |
3 lemongrass, stalks bottom 4 inches minus the end tip (processed or minced finely) |
1/2 cup dry-roasted cashews |
3 -4 thai bird's eye chilies, seeded and chopped (can sub any other red chillies) |
4 garlic cloves, chopped |
1 yellow onion, thinly sliced lengthwise |
1 tablespoon fish sauce |
2 teaspoons brown sugar |
1/2 cup chicken stock |
3 tablespoons vegetable oil, divided |
1 tablespoon water |
3 teaspoons cornstarch |
chopped cilantro (to garnish) |
Directions:
1. Blend cornstarch into water and then mix with chicken in a bowl. Evenly coat chicken, then set aside to marinate for 20 minutes.
2. Add half the oil to a hot wok on a high heat and then add the chicken. Stir until chicken starts to turn white and then set aside on a plate.
3. Add remaining oil to the wok over a moderate heat and add garlic, chillies and the lemon grass and saute until fragrant, about 30 seconds. Add the onions and chicken stock and cook until the onions soften.
4. Add to the mixture the cooked chicken, fish sauce, brown sugar and saute until chicken is fully cooked. Add cashews and saute for 30 seconds.
5. Serve over steamed rice and garnish with cilantro.
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