1 tablespoon brown sugar
2 tablespoons white wine
1 tablespoon fish sauce
2 teaspoons soy sauce
1 teaspoon chili garlic sauce
2 tablespoons canola oil, divided
1 tablespoon sliced peeled fresh lemongrass
2 cloves garlic
1 cup sliced red bell pepper
3 green onions, sliced
1 cup green beans, trimmed
1 pound chicken breasts
1/3 cup cashews
dash of lemon pepper and garlic salt
Combine first 5 ingredients into a sauce and set aside.
Heat large skillet over high heat and add 1 tablespoon oil and swirl to coat. Stir fry garlic and lemongrass for 30 seconds, then remove to a small bowl with a slotted spoon. Add bell pepper, beans, and green onions, stir fry 2 minutes, then remove and add to bowl with lemongrass mixture.
Add remaining oil to pan and add chicken as a single layer, cook 2 minutes or until browned. Add cashews to pan and cook an additional 2 minutes or until the chicken is done. Stir in sauce mixture and vegetable mixture and cook 1 additional minute or until sauce begins to thicken. I added a dash of lemon pepper and garlic salt to add more flavor. Serve immediately over rice or pasta.
|Ingredients ...plus chicken, lemon pepper and garlic salt|
|This is what lemongrass looked like after I peeled the outer layers off|
|Stir frying the veggies|
|Cooking the chicken and cashews|
|Cooking the sauce, veggies and chicken together|