Lemongrass Chicken
From valinkenmore 15 years ago
- 20 minutes to make
- Serves 6
"In the mood for Asian cuisine? Inspired by trips to India and Thailand, this lemongrass chicken with green beans not only tastes delicious but has health benefits too! It calls for six cloves of garlic (don't worry, it serves six), which scientists believe strengthens the immune system. Read more Serve with steamed rice for an even greater nutrient-full, healthy dinner." From O, The Oprah Magazine See less
Ingredients
- 2 dried red chiles (or 1 1/2 teaspoons crushed red pepper), seeds removed shopping list
- 4 stalks lemongrass, ends trimmed, tough outer stalks removed, and cut into 1/2-inch pieces shopping list
- 6 cloves garlic shopping list
- 1 1/2 cups light coconut milk shopping list
- 2 1/2 tablespoons Thai fish sauce shopping list
- 1 tablespoons sugar shopping list
- 1 1/2 teaspoons salt shopping list
- 1 1/2 pounds boneless skinless chicken breast shopping list
- 1 1/2 pounds green beans, cut in half on the diagonal shopping list
- 3 tablespoons olive oil shopping list
- 1 1/2 medium red onions, thinly sliced shopping list
- 1 1/2 medium red bell peppers, thinly sliced shopping list
- 2 tablespoons rice wine shopping list
- 1 cup chopped fresh basil leaves shopping list
How to make it
- To make seasoning: 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.
- To make coconut sauce: In a medium bowl, combine all ingredients; set aside.
- To prepare chicken: Place 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 water to a boil. Add green beans and cook until crisp-tender, about 4 minutes; drain. Refresh under cold water; drain again.
- Heat 1 1/2 tablespoons olive oil in the same pan over high heat until very hot. Add chicken and stir-fry until cooked through, about 3 minutes. Transfer chicken to a plate; drain excess fat.
- In the same pan over medium-low heat, warm remaining 1 1/2 tablespoons oil. Add seasoning and cook, stirring, until fragrant, 1 1/2 to 2 minutes.
- Increase heat to medium. Add onions and stir-fry 1 minute, then add bell peppers and rice wine; stir-fry 1 minute. Cover and cook until the vegetables are tender, 2 to 3 minutes. Increase heat to medium-high. Add beans and coconut sauce; bring to a boil. Add chicken, cover, and simmer until the beans are tender, about 5 minutes.
- Stir in basil and taste for seasoning; add more salt if necessary. Scoop chicken and vegetables into a bowl and serve with steamed rice if desired.
The Rating
Reviewed by 6 people-
Magic recipe! I have all the ingredients for it! I may well try this tomorrow!
Thanks Val!
sitbynellie
in Glasgow loved it
-
I think that I had this before some where BUT I can't remember where I had it at though.But it is very good though.
sandygalesmith
in Saint Joseph loved it
-
I've never bought lemongrass before although I'm sure I've eaten it w/o knowing it in Thai restaurants. Sounds delicious, Val. ;')
justjakesmom
in Everett loved it
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "