Stir-Fried Lemongrass Chicken

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. 1. Combine first 5 ingredients.
2. 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.