How To Make Lemongrass Chicken
Add a citrusy bite to your usual chicken stir-fry by whipping up this mouthwatering lemongrass chicken, tossed with green beans and bell peppers!
With the machine running, drop the chiles, followed by lemongrass and then garlic, into a blender and process. Pulse several times, until the mixture forms a paste and becomes smooth; set aside.
In a medium bowl, combine the pulsed paste, coconut milk, fish sauce, sugar, and salt, then set aside.
Place the chicken breasts on a cutting board. With the blade of a sharp knife parallel to the board, thinly slice breasts; set aside.
In a 3-quart casserole or a large skillet with a lid, bring 2 cups of water to a boil. Add green beans and cook for about 4 minutes, until crisp-tender, then drain. Refresh under cold water; drain again.
Heat 1½ tablespoons of olive oil in the same pan over high heat until very hot. Add the chicken and stir-fry for about 3 minutes, until cooked through. Transfer chicken to a plate; drain excess fat.
In the same pan over medium-low heat, warm remaining 1½ tablespoons of oil. Add seasoning and cook, stirring, for 1½ to 2 minutes, until fragrant.
Increase the heat to medium. Add onions and stir-fry for 1 minute, then add bell peppers and rice wine. Stir-fry for 1 minute.
Cover and cook for 2 to 3 minutes, until the vegetables are tender. Increase heat to medium-high.
Add beans and coconut sauce; bring to a boil. Add chicken, cover, and simmer for about 5 minutes, until the beans are tender.
Stir in basil and taste for seasoning; add more salt if necessary
Scoop chicken and vegetables into a bowl, serve with steamed rice, and enjoy!
- Calories: 396.66kcal
- Fat: 21.75g
- Saturated Fat: 7.06g
- Trans Fat: 0.12g
- Monounsaturated Fat: 9.29g
- Polyunsaturated Fat: 3.17g
- Carbohydrates: 21.68g
- Fiber: 4.51g
- Sugar: 10.32g
- Protein: 27.56g
- Cholesterol: 72.57mg
- Sodium: 923.83mg
- Calcium: 89.82mg
- Potassium: 783.17mg
- Iron: 3.72mg
- Vitamin A: 131.67µg
- Vitamin C: 77.46mg
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