Serves 6
30 min
Chicken in Lemongrass Sauce
Recipe GLPRe4642b77f4fbc8
Tender strips of chicken breast sautéed with aromatic lemongrass, garlic, and warm spices, then simmered with crisp-tender green beans in a fragrant, slightly sweet sauce enhanced with fish sauce and oyster sauce. This dish delivers authentic Southeast Asian flavors in just 20 minutes.
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Ingredients
12 ounces green Chinese long beans or green beans, trimmed and cut into 1 1/2-inch pieces
2 tablespoons peanut oil
1 1/2 pounds skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 medium onion, sliced
4 garlic cloves, minced
1/3 cup minced fresh lemongrass
3 tablespoons Thai fish sauce (nam pla)
3 tablespoons sugar
2 teaspoons ground coriander
1 teaspoon turmeric
1/2 cup chicken stock or canned low-salt chicken broth
2 tablespoons spicy oyster sauce
Salt and black pepper to taste
Directions
Bring a large saucepan of salted water to a boil. Add the trimmed green beans and cook until just crisp-tender, about 2 minutes. Drain well and set aside.
Heat the peanut oil in a large heavy skillet over high heat. Once shimmering, add the chicken strips along with the sliced onion and minced garlic. Stir-fry, stirring frequently, until the chicken is partially cooked and the onion begins to soften, about 4 minutes.
Stir in the minced lemongrass, fish sauce, sugar, ground coriander, and turmeric. Continue stirring constantly for 2 minutes to allow the spices to bloom and the flavors to meld.
Add the cooked green beans, chicken stock, and spicy oyster sauce to the skillet. Reduce the heat to medium-low and simmer gently until the sauce thickens and the chicken is cooked through with an internal temperature of 165°F, about 4 minutes longer.
Taste the dish and season with additional salt and black pepper as needed. Transfer to a serving dish and enjoy hot.
