Rating: 4 stars
15 Ratings
  • 5 star values: 3
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Charlotte Autry
Recipe by Cooking Light January 2013

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients.

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  • 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.

Nutrition Facts

330 calories; fat 16.9g; saturated fat 2.7g; mono fat 8.9g; poly fat 4g; protein 26.7g; carbohydrates 19.3g; fiber 2.8g; cholesterol 94mg; iron 3mg; sodium 463mg; calcium 54mg.
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