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Stir Fried Chicken w/ Lemongrass & Chili




Source of Recipe


latimes


List of Ingredients




2 teaspoons cornstarch
1 tablespoon water
1 2/3 pounds boneless, skinless chicken breasts, cut into thin bite-sized strips
3 tablespoons oil, divided
2 cloves garlic, chopped
2 teaspoons chopped fresh chiles, such as Thai chiles, or dried chile flakes
2 lemongrass stalks, bottom white part only, finely chopped (about 1/4 cup)
1 small onion, thinly sliced lengthwise (about 1 cup)
1/2 cup low-sodium chicken stock
1 tablespoon fish sauce
1 teaspoon granulated sugar
1 teaspoon light brown sugar
5 sprigs cilantro, cut into 2-inch lengths



Recipe



Combine the cornstarch, water and chicken in a bowl. Toss to coat the meat evenly. Set aside to marinate for 15 minutes.

Heat 1 1/2 tablespoons of the oil in a skillet over high heat. Add the chicken and stir until the edges turn white, about 3 minutes. Transfer to a plate and keep warm.

Wipe the pan clean. Add the remaining 1 1/2 tablespoons of oil and heat over medium heat. Add the garlic, chiles and half of the lemongrass and stir until fragrant, about 10 seconds. Add the onion and chicken stock and cook until the onion is soft, about 5 minutes.

Stir in the chicken, remaining lemongrass, fish sauce and granulated and brown sugars and cook until the chicken is cooked through, about 3 to 4 minutes. Transfer to a plate, garnish with the cilantro and serve immediately.