Thai Green Chile Stir Fry on Bed of Shredded Lettuce (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 stalk lemongrass |
1 cup chicken stock |
2 jalapeno chilies, seeded and coarsely chopped |
1 fresno chile, chopped |
1 large shallot, chopped |
4 cloves garlic, peeled |
1 -inch piece ginger, grated or minced |
1 tablespoon dark brown sugar |
a handful fresh cilantro leaves |
a handful fresh mint leaves |
1 teaspoon ground cumin, 1/3 palmful |
1 teaspoon ground coriander, 1/3 palmful |
2 tablespoons tamari or 1 tablespoon fish sauce |
freshly ground black pepper |
2 limes, juiced |
kosher salt (if not using fish sauce) |
2 tablespoons high-temperature cooking oil |
1 1/2 pounds thinly sliced chicken |
1 sweet red bell pepper, thinly sliced |
1 sweet yellow onion, thinly sliced |
1 large head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded |
Directions:
1. Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.
2. Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.
3. Heat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.
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