Lemongrass Chicken over Rice Stick Noodles |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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This is an adapted Martin Yan recipe. I used less oil and coated my wok with Pam. This recipe was delicious. He suggests to serve with an Asian Dipping sauce but we thought it was great without. Ingredients:
1 stalk lemongrass, bottom 4 inches only, finely minced |
1 tablespoon soy sauce |
1 teaspoon cornstarch |
1/4 teaspoon black pepper |
340 g boneless skinless chicken breasts, cut into 1 inch cubes |
8 ounces dried rice sticks |
1 teaspoon vegetable oil |
2 garlic cloves, minced |
2 fresh red jalapeno chiles, seeded and julienned |
1 1/2 teaspoons sugar |
1/4 cup chicken broth |
3 green onions, julienned |
1 tablespoon fish sauce |
1 tablespoon fresh lemon juice |
3 tablespoons chopped fresh mint |
Directions:
1. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.
2. In a large pot of boiling water, cook noodles until tender, about 3 minutes. Drain, rinse with cold water and drain again.
3. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic, chilies, and sugar; cook, stirring until garlic is fragrant and sugar begins to caramelize, about 15 seconds. Add chicken and stir-fry until surface of chicken turns white, about 1 minute. Add broth; cover and cook until chicken is no longer pink in centre, 3 to 4 minutes. Add green onions, fish sauce, and lemon juice; cook for 30 seconds. Remove pan from heat and stir in mint.
4. Place noodles on a serving plate and spoon chicken mixture over the top.
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