Stir-Fried Lemongrass Chicken

Happy New Year everyone!  Yesterday, Dave and I started a two-week Food Lover’s Cleanse.  The Cleanse is from Bon Appetit- it’s all about getting back in the kitchen and cooking healthy whole foods.  They limit refined starches, sugars, saturated fats, and dairy.  After eating like pigs over the holidays, we could use the cleanse!  If you feel like taking the challenge and joining in… let me know!  The cleanse and all recipes for breakfast, lunch, dinner, and snacks can be found here.  I’ve already been cooking up a storm making fresh sauces and dressings to get ready for the next few days.  It’s been a lot of work but it’s been fun so far!

Meanwhile, another goal for the new year besides getting back on track with eating is for me to continue to blog!  It’s been so hard with my new job, planning our wedding, and now it’s even more difficult with our new puppy, Snoop!

Our puppies!!

Our puppies!!

Stir-Fried Lemongrass Chicken

Ingredients:

  • 1 Tablespoon Brown Sugar
  • 2 Tablespoons Low-Sodium Chicken Stock
  • 1 Tablespoon Fish Sauce
  • 2 teaspoons Low-Sodium Soy Sauce
  • 1 teaspoon Sambal Oelek (or Sriracha)
  • 2 Tablespoons Canola Oil (divided)
  • 1 Tablespoon Lemongrass Paste (or sliced peeled fresh lemongrass)
  • 1 Tablespoon Crushed Garlic (or 2 cloves)
  • 1 cup sliced Red Bell Pepper
  • 1/2 Sweet Onion, sliced thin
  • 2 Stalks Celery, diced
  • 1/2 cup Carrots, shredded
  • 8 oz Haricot Verts, trimmed
  • 1lb boneless, skinless Chicken Breasts, thinly sliced
  • 1/3 cup Cashews
  • 1 Thai Chile, thinly sliced
  • 1 teaspoon Sesame Seeds to garnish

Preparation:

1. Combine brown sugar, chicken stock, fish sauce, soy sauce, and sambal oelek.
2. Heat a wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat. Add lemongrass and garlic; stir-fry 30 seconds. Remove from pan with a slotted spoon; place in a small bowl. Add bell pepper, onion, celery, carrots and haricots verts to pan; stir-fry 2 minutes. Remove vegetables from pan with a slotted spoon; add to lemongrass mixture. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chicken in a single layer; cook 2-3 minutes or until browned. Add cashews and chile to pan; stir-fry 2 minutes or until chicken is done. Stir in stock mixture and vegetable mixture. Bring to a boil; cook 1 minute or until sauce begins to thicken. Serve immediately and top with sesame seeds.

Adapted from:  Cooking Light

Still lovin' my Gourmet Garden herbs.  I use the garlic with everything and it's great to use the Lemongrass when needed so I don't have to buy it fresh and take the time to peel it!

Still lovin’ my Gourmet Garden herbs. I use the garlic with everything and it’s great to use the Lemongrass when needed so I don’t have to buy it fresh and take the time to peel it!

Such a nice RED on that bell pepper...

Such a nice RED on that bell pepper…

Yummy Cashews!  I love the  buttery crunch they add to this asian dish.

Yummy Cashews! I love the buttery crunch they add to this asian dish.

Everything ready to be stir-fried!

Everything ready to be stir-fried!

Finished product!  Usually, Dave and I like our asian stir-fries to be a little saucier, but this one is so flavorful, it's okay that it's not drenched, I promise!

Finished product! Usually, Dave and I like our asian stir-fries to be a little saucier, but this one is so flavorful, it’s okay that it’s not drenched, I promise!

Something I have always loved about Stir Fry recipes is that you can customize it so easily according to what veggies you have available and what you and your family enjoy!  Try it with broccoli, spinach, peanuts, or really anything!

What is everyone doing for the New Year?  Any good recipes to try?  I am saving some good ones to make after our cleanse!