Stir-Fried Lemongrass Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve over rice noodles. Fresh lemongrass is available at Asian markets. If you can't find it, you might find lemongrass paste in the produce section of your supermarket. Ingredients:
1 tablespoon brown sugar |
2 tablespoons unsalted chicken stock (such as swanson) |
1 tablespoon fish sauce |
2 teaspoons lower-sodium soy sauce |
1 teaspoon sambal oelek (ground fresh chile paste) |
2 tablespoons canola oil, divided |
1 tablespoon sliced peeled fresh lemongrass |
2 garlic cloves, sliced |
1 cup sliced red bell pepper |
1/2 cup sliced shallots |
8 ounces haricots verts, trimmed |
1 pound skinless, boneless chicken thighs, thinly sliced |
1/3 cup unsalted cashews |
1 thai chile, thinly sliced |
Directions:
1. Combine first 5 ingredients.
2. Heat a large wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat. Add lemongrass and garlic; stir-fry 30 seconds. Remove from pan with a slotted spoon; place in a small bowl. Add bell pepper, shallots, and haricots verts to pan; stir-fry 2 minutes. Remove vegetables from pan with a slotted spoon; add to lemongrass mixture. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chicken in a single layer; cook 2 minutes or until browned. Add cashews and chile to pan; stir-fry 2 minutes or until chicken is done. Stir in stock mixture and vegetable mixture. Bring to a boil; cook 1 minute or until sauce begins to thicken. Serve immediately.
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