Monday, November 23, 2009

Lemongrass Chicken

this was a first for me tonight - lemongrass chicken. it was delicious! very fresh tasting with lots of flavor. i served it over brown jasmine rice. (brown jasmine was very hard to find but i did find it at the asian market.)

try it, i think you'll like it:)

Lemongrass Chicken (adapted from
(serves 4-6)

8 ounces green beans, cut into 1 1/2-inch pieces
2 tablespoons peanut oil
1 1/2 pounds skinless boneless chicken breast, cut into 1/2-inch-wide strips
1 medium onion, sliced
4 garlic cloves, minced
1/3 cup minced lemongrass, remove outer layers
3 tablespoons fish sauce
2 tablespoons agave nectar
2 teaspoons ground cumin
1 teaspoon turmeric
1/2 cup chicken stock
1 tablespoon corn starch, dissolved into chicken stock
2 tablespoons spicy oyster sauce

1. Heat oil in heavy large skillet over high heat.
2. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes.
3. Add lemongrass and next 4 ingredients; stir 2 minutes.
4. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 8-10 minutes longer. Season with salt and pepper.

step 2

step 3

step 4


1 comment:

  1. sounds delish!
    I'm making the green Thai curry for my mom tomorrow night...this time with zucchini.


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