Sunday, April 27, 2014

Stir-Fried Lemongrass Chicken

I've been trying new ingredients it was lemon grass.  It looks like thick regular grass, but when I cut into it, you could smell the hint of lemon.  This recipe was originally from Cooking Light, but I updated it based on the ingredients I had on hand.  I served this recipe over wheat pasta, but I think it would be good over rice or rice noodles as well.


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 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

Dinner!  Yum!!!

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