Chicken Saute with Pineapple and Lemongrass

4 chicken breasts, skinless and boneless (about 1 1/2 pounds), cut into 1-inch chunks
1 1/2 cups chicken broth
3 stalks lemongrass, chopped into 2-inch pieces
1 piece ginger, about 2 inches, coarsely chopped
1 teas lime zest
2 tbsp Thai fish sauce (optional)
1 tbsp vegetable oil
2 1/2 tbsp cornstarch
4 cups fresh pineapple chunks, about 1 inch each
1 teas salt 2 tbsp cilantro, chopped
2 tbsp mint, chopped

Place chicken broth in small saucepan. Add lemon grass, ginger and lime zest. Bring to a simmer; cover and cook for 10 minutes. Stir in fish sauce (if using); set aside.

While the chicken broth mixture is simmering, warm vegetable oil over high heat in a large, non-stick skillet or wok. Toss chicken chunks in cornstarch. Add chicken to heated oil in two batches; saute until golden brown, about 5 minutes. Remove chicken, place on plate and set aside.

Add pineapple chunks to pan and saute quickly, about 2 minutes.

Return chicken to skillet or wok. Pour chicken broth into pan through strainer, separating out lemongrass, ginger and lime zest pieces. Discard these pieces. Stir over high heat until sauce reaches simmer, about 1 minute. Reduce heat to low and simmer for 4 minutes, until sauce has thickened lightly. Add salt. Sprinkle with cilantro and mint. Serve immediately over rice or noodles.

From: Kathleen Bonar, Las Vegas, NV
Source: National Chicken Council