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Chicken in Lemongrass Sauce

  • 4servings

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 ounces green Chinese long beans or green beans, trimmed, cut into 1 1/2-inch pieces

  2. 2 tablespoons peanut oil

  3. 1 1/2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips

  4. 1 medium onion, sliced

  5. 4 garlic cloves, minced

  6. 1/3 cup minced lemongrass*

  7. 3 tablespoons Thai fish sauce (nam pla)*

  8. 3 tablespoons sugar

  9. 2 teaspoons ground coriander

  10. 1 teaspoon turmeric

  11. 1/2 cup chicken stock or canned low-salt chicken broth

  12. 2 tablespoons spicy oyster sauce*

Instructions Jump to Ingredients ↑

  1. Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes. Drain.

  2. Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper.

  3. Available at Asian markets and in some supermarkets.

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