Chicken in Lemongrass SauceLeo Gong
Serve rice with this dish from Le Colonial, a Vietnamese restaurant in West Hollywood.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
12 ounces green Chinese long beans or green beans, trimmed, 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 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*
Preparation
Step 1
Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes. Drain.
Step 2
Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper.
Step 3
*Available at Asian markets and in some supermarkets.
