Lemongrass Chicken over Rice Stick Noodles

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.

• Ready In: 22 mins
• Serves: 4

Ingredients

• marinade

• 1  stalk lemongrass, bottom 4 inches only, finely minced
• 1  tablespoon soy sauce
• 1  teaspoon cornstarch
• 1⁄4 teaspoon black pepper

• the rest

• 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 of 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.