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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