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Stir-Fried Lemongrass Chicken

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 25 mins
Total time 25 mins
Yield Serves 4 (serving size: 1 cup)
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

Nutrition Information

  • calories 330
  • fat 16.9 g
  • satfat 2.7 g
  • monofat 8.9 g
  • polyfat 4 g
  • protein 26.7 g
  • carbohydrate 19.3 g
  • fiber 2.8 g
  • cholesterol 94 mg
  • iron 3 mg
  • sodium 463 mg
  • calcium 54 mg

How to Make It

  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.