Stir Fried Lemongrass Chicken |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Adapted from cooking light recipe. Honestly one of the best dinners I've EVER made. Saving here with the adjustments I made... sometime soon I'm going to sub out the chicken for shrimp and use fish stock instead of chicken stock. I put all of this on top of (thai) rice noodles. 4 oz noodles and all the veg and chicken makes 2 HUGE servings. 16 WW points each. Less chicken or sub shrimp would reduce points... Ingredients:
2 tablespoons brown sugar |
4 tablespoons chicken stock |
2 tablespoons fish sauce |
4 teaspoons soy sauce |
2 teaspoons chili paste (sambal oelek) |
2 tablespoons olive oil or 2 tablespoons grapeseed oil |
1 stalk lemongrass, fresh, peeled, crushed and diced |
3 garlic cloves |
1 large red bell pepper |
1/2 large onion, sliced medium thin |
3 green onions, diced, divided in half |
1 bunch broccoli, separating the heads into bit sized pieces, chopping the stalk small and incorporating |
12 ounces diced boneless skinless chicken |
1/2 serrano chili, diced (seeds and ribs included) |
Directions:
1. Combine first 5 ingredients, set aside.
2. In a separate pan boil water to cook rice noodles.
3. Heat a large wok or large skillet over high heat. Add 1 TBL oil; swirl to coat. Add lemongrass and garlic; stir fry 30 seconds. Remove from pan with a slotted spoon; place in a small bowl.
4. Add rice noodles to boiling water, cook till done and drain. (7 min?).
5. Meanwhile, add bell pepper, onion, broccoli and chile to pan. Stir fry for a few minutes (5 ? - ) Remove vegetables from pan with a slotted spoon, adding to lemongrass mixture.
6. Add 1 Tbl oil to the pan, swirl to coat. Add chicken in a single layer, cook 2 minutes or until browned.
7. Add stock mixture to the chicken and bring to a boil. Cook 1 minute or until sauce begins to thicken. Add veg mixture back to pan to rewarm slightly.
8. Split cooked rice noodles in bowl. Add 1/2 veg / chicken mixture to each.
|
|