Tuesday, October 22, 2013

Stir Fried Lemon Grass Chicken

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

1 tablespoon brown sugar
2 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

  1. Prepare Rice Noodles according to directions on package. 
  2. Combine first 5 ingredients. 
  3. 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. 
  4. Remove from pan with a slotted spoon; place in a small bowl. 
  5. Add bell pepper, red onion, and haricot verts to pan; stir-fry 2 minutes. 
  6. Remove vegetables from pan with a slotted spoon; add to lemongrass mixture. Add remaining 1 tablespoon oil to pan; swirl to coat. 
  7. Add chicken in a single layer; cook 2 minutes or until browned. 
  8. Add Chile to pan; stir-fry 2 minutes or until chicken is done. 
  9. Stir in stock mixture and vegetable mixture. Bring to a boil; cook 1 minute or until sauce begins to thicken. 
  10. Serve over rice noodles.

Link for Lemon Grass: