Bangkok Thai's Lemongrass Chicken Stir-Fry
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
2 tablespoons canola or soy oil
2 tablespoons shallots or onions, sliced
2 teaspoons garlic, minced
1 1/4 pound boneless chicken breast, thinly sliced
Thai chile or chile flakes, optional
1/4 cup fresh lemongrass, thinly sliced
1/4 cup coconut milk
1 tablespoon palm sugar or granulated sugar
2 1/2 tablespoons fish sauce (salt may be used as a substitute)
1 pinch ground white pepper
25 fresh Thai basil leaves
1 tablespoon kaffir lime leaves, thinly sliced (lime zest may be substituted)
1 teaspoon lime juice
steamed jasmine rice
stir-fried fresh vegetables (such as baby carrots, mushroom, bell peppers, squash and Thai, Japanese or domestic eggplant)
Directions:
Preheat wok or saute pan over medium high heat; add oil. Add shallots and garlic. Saute until light brown, stirring constantly to prevent burning. Add chicken all at once. Stir and separate chicken slices. Add chilies and lemongrass. Continue to stir. Just before chicken is cooked through, stir in coconut milk, sugar, fish sauce and white pepper. Taste and adjust the seasonings and spiciness. Toss in Thai basil, lime leaves and lime juice. Serve immediately with steamed rice and fresh vegetables.
Recipe Source: Bangkok Thai restaurant
Recipe Location: https://www.cdkitchen.com/recipes/recs/1792/Bangkok-Thais-Lemongrass-Chic95611.shtml
Recipe ID: 66484
Nutrition:
per serving: 298 calories, 14g fat, 10g carbohydrates, 34g protein.
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