Photo: Randy Mayor; Styling: Cindy Barr
Yield
4 servings (serving size: about 2/3 cup)

Serve with wide rice noodles tossed with sliced green onions and fresh cilantro leaves.

How to Make It

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add lemongrass; sauté for 1 minute, stirring frequently. Add chicken to pan, and sprinkle with salt. Sauté for 3 minutes or until lightly browned, stirring occasionally. Stir in sambal; sauté for 30 seconds. Add soy sauce; bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done.

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