Lemon Grass chicken

Lemon Grass Chicken

I’ve made some changes to this Vietnamese recipe.  Substituted boneless chicken for the bone-in chicken, added some vegetables and chili sauce for whole chilies.  The recipe also called for chopped peanuts but I used cashews because the peanuts have all been taken by … the squirrels.

  • 4 stalks fresh lemon grass
  • 3 green onions
  • 1 large green pepper
  • 2 carrots
  • 1 tsp ground pepper
  • 1 tsp salt
  • One pound boneless chicken (breast or thigh meat) cut into bite-sized pieces
  • 2 tbsp oil
  • 2 slices fresh galangal (aromatic ginger)
  • 2 tsp sugar
  • 1 tsp Asian chile sauce
  • 2 tbsp Asian fish sauce
  • ½ cup toasted cashew pieces

Cut the tough ends off the lemon grass stalks and remove the outer tough stalks.  Save these for soup.  Finely mince the tender hearts.  Use a mortar and pestle or the rough side of a meat mallet to bruise the lemon grass hearts and dump them into a medium sized mixing bowl.  Finely chop the green onions, discarding the roots.  Add them to the bowl.  Peel and cut carrots into bite sized pieces.  Peel , stem and cube green pepper.  Put carrots and green pepper in a separate bowl.  Dice chicken and put in in the bowl with the lemon grass and green onions. Add black pepper and salt and mix well.  Set aside for half an hour.

When chicken has rested, heat up half the oil over high heat in a wok or skillet.  Add ginger slices and carrots.  Stir  fry for 2 minutes.  Add green pepper and stir fry one more minute.  Remove the ginger slices and transfer the carrots and pepper back to their bowl.  Heat the remaining oil in the wok and when smoking add chicken.  Stir fry until chicken loses its pink color.  Add sugar, chile sauce, fish sauce, and vegetables.  Stir in nuts.  Serve over steamed rice.  Makes 4 servings.

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