Stir-Fried Lemongrass Chicken

Stir-Fried Lemongrass Chicken Recipe
Photo: Johnny Autry; Styling: Cindy Barr
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.
4

Worthy of a special occasion

Yield:

Serves 4 (serving size: 1 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional 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

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

Preparation

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.

Note:

Charlotte Autry,

January 2013
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