Serve with wide rice noodles tossed with sliced green onions and fresh cilantro leaves.
1 tablespoon canola oil
1/3 cup finely chopped peeled fresh lemongrass
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1/4 teaspoon kosher salt
1 1/2 tablespoons sambal oelek (such as Huy Fong)
1/4 cup lower-sodium soy sauce
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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My husband and I really liked this. The sambal added a delicious spicy flavor. I made this last-minute so I didn't have any lemongrass and I didn't have the time or inclination to find any. So, I just used lemon zest and it was still delicious! I served it with jasmine rice and crab puffs.
This was amazingly delicious. The lemongrass as a bit difficult to track down here in south-central Louisiana, and the package I got wasn't quite enough for 1/3 cup, so I supplemented with a bit of lemon zest. I served it on whole-wheat couscous (had some leftovers that needed to be used) with a green salad. Unlike the previous reviewer, I found the level of spiciness to be to my liking; nor was it too salty, although I might try adding 1/8 tsp salt instead of 1/4 tsp next time I make it. This is a keeper.