Lemongrass Chicken Stir Fry
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Cook time: 
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Serves: 4 servings
 
Ingredients
  • 2 tablespoons vegetables oil, divided
  • 1 tablespoon sliced peeled fresh lemongrass
  • 2 garlic cloves, sliced
  • 1 cup sliced red bell pepper
  • ½ cup sliced shallots
  • 8 ounces green beans, trimmed
  • 1 pound skinless, boneless chicken thighs, thinly sliced
  • ⅓ cup unsalted cashews
  • 1 Thai chili, thinly sliced
Sauce
  • 1 tablespoon brown sugar
  • 2 tablespoons chicken stock
  • 1 tablespoon fish sauce or 1 teaspoon salt
  • 2 teaspoons soy sauce
  • 1 teaspoon sambal oelek (ground fresh chili paste)
Instructions
  1. In a small bowl, combine all ingredients for the sauce. Set aside.
  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 green beans to pan; stir-fry 2 minutes. Remove vegetables from pan with a slotted spoon; add to lemongrass mixture.
  3. 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 chili to pan; stir-fry 2 minutes or until chicken is cooked. Stir in stock mixture and vegetable mixture. Bring to a boil; cook 1 minute or until sauce begins to thicken. Serve immediately.
Notes
Recipe source: Cooking Light: January/February 2013
Recipe by Salu Salo Recipes at https://salu-salo.com/lemongrass-chicken-stir-fry/