Ingredients
1 stalk lemongrass
1 cup chicken stock
2 jalapeno chilies, seeded and coarsely chopped
1 Fresno chile, chopped
1 large shallot, chopped
4 cloves garlic, peeled
1-inch piece ginger, grated or minced
1 tablespoon dark brown sugar
A handful fresh cilantro leaves
A handful fresh mint leaves
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon ground coriander, 1/3 palmful
2 tablespoons tamari or 1 tablespoon fish sauce
Freshly ground black pepper
2 limes, juiced
Kosher salt (if not using fish sauce)
2 tablespoons high-temperature cooking oil
1 1/2 pounds thinly sliced chicken
1 sweet red bell pepper, thinly sliced
1 sweet yellow onion, thinly sliced
1 large head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded
Directions
Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.
Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.
Heat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.
SERVES 4; Calories: 494; Total Fat 22 grams; Saturated Fat: 4 grams; Protein: 19 grams; Total carbohydrates: 19 grams; Sugar: 10 grams; Fiber 4 grams; Cholesterol: 155 milligrams; Sodium: 884 milligrams
1 stalk lemongrass
1 cup chicken stock
2 jalapeno chilies, seeded and coarsely chopped
1 Fresno chile, chopped
1 large shallot, chopped
4 cloves garlic, peeled
1-inch piece ginger, grated or minced
1 tablespoon dark brown sugar
A handful fresh cilantro leaves
A handful fresh mint leaves
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon ground coriander, 1/3 palmful
2 tablespoons tamari or 1 tablespoon fish sauce
Freshly ground black pepper
2 limes, juiced
Kosher salt (if not using fish sauce)
2 tablespoons high-temperature cooking oil
1 1/2 pounds thinly sliced chicken
1 sweet red bell pepper, thinly sliced
1 sweet yellow onion, thinly sliced
1 large head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded
Directions
Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.
Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.
Heat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.
SERVES 4; Calories: 494; Total Fat 22 grams; Saturated Fat: 4 grams; Protein: 19 grams; Total carbohydrates: 19 grams; Sugar: 10 grams; Fiber 4 grams; Cholesterol: 155 milligrams; Sodium: 884 milligrams
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