Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: 1 cup)

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.

How to Make It

Step 1

Combine first 5 ingredients.

Step 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.

Ratings & Reviews

very tasty, but not as spicy as I would have expected

MrsDES85
June 07, 2015
Used chili garlic sauce instead of sambal oelek, lemongrass paste instead of fresh, and a serrano instead of a Thai chili. Otherwise made as directed. Was delicious, but I was expecting quite a bit of heat and it wasn't particularly spicy at all. Putting in the "keep" binder though! 

Very Good

IoneTaylor
April 04, 2016
I used chili garlic paste and lemongrass paste to save time. Our grocery store doesn't carry Thai chilies so we used Serrano. We've made it twice and so far it's a hit, with even the young kids eating it. The first time we had with rice because I couldn't find the noodles.

Delicious

jonyc28
May 29, 2017
Great, though I doubled the lemongrass, garlic, and the sauce but used just one tablespoon of oil. Cooked everything at once with no problems. A squeeze of fresh orange over each serving really brought out the flavor. Served over 1 ounce (uncooked weight) per person noodles, often sold as "rice sticks" (same thing)

Jdyvalliere's Review

smithker
January 06, 2013
N/A

IoneTaylor's Review

amateurcook
May 23, 2013
This dish has wonderful flavors. My husband, who says he doesn't care for Thai food, exclaimed that it was delicious. It's easy to make, although the prep took a bit of time. I couldn't find rice noddles, so I served it over softened rice sticks, which worked well. I also used a nonstick wok so I cooked on medium heat and just increased the cooking times slightly.

amateurcook's Review

K9andCat
October 01, 2013
Sauce was tasty. Sometimes CL's stir fry sauces aren't very flavorful but this one was nice. I also doubled the sauce recipe as we like more sauce. The rice noodles was a good accompaniment rather than rice. Will definitely do again.

AlyBoudreau18's Review

AlyBoudreau18
January 02, 2013
This was excellent but I am only giving it 4 stars because I didn't make it according to the directions, and I dont want to mislead anyone. Instead of chicken I fried some tofu and instead of fish sauce I used about 3/4 TBS of Hoisin Sauce. I realized after getting home from the store that I didnt have the green beans, so I used frozen (thawed) edamame. I also used veggie broth and didn't find the thai chili needed. I bet if you made it according to the directions though, it would be fabulous, the sauce is very tasty, a little sweet, and its not terribly difficult to make. It's definitely going into rotation at our house!

phoebe1214's Review

Onecentinvegas
April 23, 2013
Very tasty sauce. Great over the rice noodles. Easy to adapt for what you have on hand.

Onecentinvegas's Review

Rebecca
April 27, 2013
Tasty and easy. Added fresh shitake mushrooms and it turned out great. Next time, though, will double the sauce. It seemed a bit stretched with the noodles.

K9andCat's Review

CarrieLMB
January 15, 2013
This recipe was fabulous! I served it over brown rice. Definitely adding this to my repeat list!