try it, i think you'll like it:)
Lemongrass Chicken (adapted from epicurious.com)
(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
yum!
sounds delish!
ReplyDeleteI'm making the green Thai curry for my mom tomorrow night...this time with zucchini.