Lemongrass Chicken

Recipe by Dancer
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and dry the chicken and trim off any fat. Cut the chicken breast across the grain on the diagonal into 1/8-inch strips.
  • Cut these strips into 2-inch pieces.
  • Combine the chicken, honey, and 1 tablespoon fish sauce in a bowl and stir to mix.
  • Let marinate for 5 to 10 minutes.
  • Trim the green leaves and root end off the lemongrass stalk and strip off the outside leaves.
  • What remains will be a greenish crea m-colored core 4 to 5 inches long and 1/4 to 1/2 inch thick.
  • Mince the core finely: You'll need about 2 tablespoons.
  • Just before serving, heat a wok (preferably nonstick) over high heat and swirl in the oil.
  • Add the garlic and lemongrass and stir-fry until fragrant but not brown, about 15 seconds.
  • Add the chicken and stir-fry until the pieces turn white, about 1 minute. Move the chicken to the sides of the wok and add the o nion to the center.
  • Stir-fry until the onion loses its rawness, about 1 minute. Mix the chicken back in the center of the wok, add the remaining fish sauce, continue stir-frying until the chicken is cooked, 2 to 3 minutes.
  • Correct the seasoning, adding honey or fish sauce to taste. The dish should be a little sweet and salty.
  • Sprinkle the chicken with the cilantro, if desired, and serve at once.
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