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Recipe: Fifteen-Minute Lemon-Grass Chicken

Main Dishes - Chicken, Poultry
FIFTEEN-MINUTE LEMON-GRASS CHICKEN

about 2 tablespoons canola 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 lemon-grass 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 pinch dried red-chili flakes)
salt and pepper (to taste)
hot cooked rice (to serve)
chopped cilantro for garnish (optional)

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 lemon grass, 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.

Serve with rice. Garnish with chopped cilantro, if desired.

Servings: 4-6
Source: Melissa's Great Book of Produce by Cathy Thomas
MsgID: 37948
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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