Stir Fried Lemongrass Chicken

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...

• Ready In: 40 mins
• Serves: 2
• Yields: 2 large bowls of goodness

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.