This is a recipe for a pretty easy and very flavorful stir-fry. When making this stir fry I always cut everything ahead of time and then just toss together. If Haricot Verts are not available I use fresh green beans. I also use lemongrass paste instead of fresh lemongrass. There is a link for the paste below the recipe. Enjoy!
Lemon Grass Chicken Stir Fry
Serves
4, 1 cup portions
Ingredients
1 tablespoon brown sugar2 tablespoons low sodium chicken stock
1 tablespoon fish sauce
2 teaspoons low sodium soy sauce
1 teaspoon Sambal Oelek (fresh chilie paste)
2 tablespoons canola oil, divided
1 tablespoon fresh Lemon Grass or Lemon Grass paste
2 garlic cloves, sliced
1 cup sliced red bell pepper
1/2 medium red onion, sliced
8oz Haricort Verts, trimmed
1 pound thinly sliced boneless, skinless chicken thighs
1 Thai chile, diced
1 package (8 oz) brown rice noodles
Preparation
- Prepare Rice Noodles according to directions on package.
- Combine first 5 ingredients.
- 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, red onion, and haricot 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 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 over rice noodles.
Link for Lemon Grass:
http://www.gourmetgarden.com/au/product/view/Lemon-Grass
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