Tonight’s post will be short and sweet like me because I am going to bed early. As the matter of fact, everyone in the family is gong to bed early tonight. Tomorrow, Angela has SAT, Audrey has karate belt review and piano recital and I will attend the 1990 Institute Youth Voices On China Award Ceremony. Peter will be doing paperwork in between driving everyone around like a chauffeur.
This Thai lemongrass chicken is one of my favorite chicken stir fries. The flavor is full yet subtle. The lemongrass gives it a distinct fragrance that balances the mild spiciness and sweetness.
Thai Lemongrass Chicken
1 tablespoons fish sauce
1 teaspoon Asian cooking wine
2 garlic cloves, minced
1/2 teaspoon yellow curry paste (Mae Ploy Brand)
1 1/2 teaspoon xylitol or brown sugar
8 oz chicken breast, cut into 1 1/2 inch pieces
1 1/2 tablespoons canola or peanut oil
1 fresh lemongrass stalks, tender inner white bulbs only, minced
1 jalapeno, sliced
1 large shallot, thinly sliced
2 dried red chili peppers
1 teaspoon lime juice
1 tablespoon chicken broth or water
1 scallion for garnishing
In a bowl, combine the first 6 ingredients: fish sauce, wine, corn starch, garlic, curry paste, and the sugar. Marinate the chicken meat in the mixture for 30 minutes to 2 hours.
Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, jalapeño and chilies and stir-fry until fragrant, about 2 to 3 minutes.
Add the chicken and stir-fry until the chicken pieces turn opaque. Add lime juice, and the broth and stir for another minute. Transfer to a bowl and top with the scallion. Serve with steamed rice.