Thai Lemongrass Chicken

As you all may realize by reading my posted recipes, Asian is one of my favorite cuisines. Particular favorites are Thai and Vietnamese foods, and to me summer just is not summer without copious amounts of Thai basil, mint, and cilantro on my entrées.

This is one of our favorite stir-fry recipes, and I can only make it in the summer when my herb garden overflows with mint, cilantro, and Thai basil. As it is doing right now.

Seriously, my mouth is watering just typing this recipe (finally, the handwritten, food-stained piece of paper will be sent to the recycling bin). The chicken is tender, the vegetables crisp, and the lemongrass sauce is seriously drool-worthy. If you don’t have fresh lemongrass, this can be made without it and is quite good, but for heavens’ sake do not use dried lemongrass. I’ve tried it. Flavorless and, well, it’s like munching on bits of straw.

* Exported from MasterCook *

Thai Lemongrass Chicken

Recipe By: Vicci

Servings: 2

Amount Measure Ingredient -- Preparation Method

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10 ounces boneless skinless chicken breast

2 stalks lemongrass

3 whole scallions -- thinly sliced, white and green parts

1/4 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1/3 cup low sodium chicken broth

1 teaspoon low sodium soy sauce

1 teaspoon fish sauce

1/2 teaspoon brown sugar

1/2 teaspoon minced garlic

1/4 teaspoon sambal oelek -- or other hot chili paste (I use ½ teaspoon)

3/4 teaspoon cornstarch

1 tablespoon canola oil

1 medium red bell pepper -- diced

1/2 medium onion -- diced

2 medium carrots -- sliced diagonally

1 tablespoon Thai basil -- chopped

1 tablespoon mint -- chopped

1 tablespoon cilantro -- chopped

1/2 medium lime

Cut the grassy part off of the top of the lemongrass and discard. Peel a layer or two of the outer part off and discard. You should be able to see, at the root end, the fibrous part where the roots were attached. Cut this off, and since you should be cutting into the more tender part of the bulb it should be easy, not tough. Slice the lemongrass very thinly going up the stalk until it starts to become difficult. Discard the rest of the stalk. Using the flat side of a large chef knife, bruise the lemongrass slices to release the fragrance. Place in a covered plastic or glass container that will be large enough to hold the chicken.

Cut the chicken breast into 1/2" dice and add to the lemongrass. Add the scallions, pepper, and salt; toss until well mixed, cover and refrigerate for 30 minutes.

Prepare the sauce by mixing the broth through the cornstarch. Set aside.

Heat a nonstick wok over medium-high heat. Drizzle in the oil then add the chicken mixture, stirring for 2 minutes.

Add the vegetables and continue to stir-fry until the carrots are almost tender (about 3 minutes). Add 1/4 cup of water and stir for a minute. Add the stock mixture and stir continuously until it comes to a boil and thickens.

Remove from heat and serve immediately over cooked rice. Sprinkle with desired herbs. Serve with lime wedges.

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Per serving: 315 Calories (kcal); 9g Total Fat (1g Saturated); (26% calories from fat); 37g Protein; 21g Carbohydrate; 83mg Cholesterol; 759mg Sodium