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Recipe: 15-Minute Lemongrass Chicken

Main Dishes - Chicken, Poultry
15-MINUTE LEMONGRASS CHICKEN

About 2 tablespoons canola oil or vegetable oil
2 pounds skinless, boneless chicken breast cut into 1/2-inch strips; set on paper towel
1 medium onion, halved and thinly sliced lengthwise
3 cloves garlic, minced
3 tablespoons finely minced lemongrass bulb
2 tablespoons fish sauce
1 1/2 tablespoons sugar
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 cup low-salt canned chicken broth
1 tablespoon spicy oyster sauce or 1 tablespoon regular oyster sauce plus a
pinch of dried red chili flakes

Heat oil in wok or large, deep skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes.

Add lemongrass, fish sauce, sugar, coriander and turmeric; stir-fry 3 minutes.

Add broth and oyster sauce; reduce heat to simmer until sauce thickens and chicken is thoroughly cooked, about 4 to 5 minutes. Taste; season with salt and pepper as needed.

Source: Melissa's Great Book of Produce: Everything You Need to Know about Fresh Fruits and Vegetables by Cathy Thomas and Nick Koon
MsgID: 37867
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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