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.
Used chili garlic sauce instead of sambal oelek, lemongrass paste instead of fresh, and a serrano instead of a Thai chili. Otherwise made as directed. Was delicious, but I was expecting quite a bit of heat and it wasn't particularly spicy at all. Putting in the "keep" binder though!
I used chili garlic paste and lemongrass paste to save time. Our grocery store doesn't carry Thai chilies so we used Serrano. We've made it twice and so far it's a hit, with even the young kids eating it. The first time we had with rice because I couldn't find the noodles.
Great, though I doubled the lemongrass, garlic, and the sauce but used just one tablespoon of oil. Cooked everything at once with no problems. A squeeze of fresh orange over each serving really brought out the flavor. Served over 1 ounce (uncooked weight) per person noodles, often sold as "rice sticks" (same thing)
This dish has wonderful flavors. My husband, who says he doesn't care for Thai food, exclaimed that it was delicious. It's easy to make, although the prep took a bit of time. I couldn't find rice noddles, so I served it over softened rice sticks, which worked well. I also used a nonstick wok so I cooked on medium heat and just increased the cooking times slightly.
Sauce was tasty. Sometimes CL's stir fry sauces aren't very flavorful but this one was nice. I also doubled the sauce recipe as we like more sauce. The rice noodles was a good accompaniment rather than rice. Will definitely do again.
This was excellent but I am only giving it 4 stars because I didn't make it according to the directions, and I dont want to mislead anyone. Instead of chicken I fried some tofu and instead of fish sauce I used about 3/4 TBS of Hoisin Sauce. I realized after getting home from the store that I didnt have the green beans, so I used frozen (thawed) edamame. I also used veggie broth and didn't find the thai chili needed. I bet if you made it according to the directions though, it would be fabulous, the sauce is very tasty, a little sweet, and its not terribly difficult to make. It's definitely going into rotation at our house!