Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lb. boneless, skinless chicken breast halves, cut into thin strips
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. peanut or canola oil
  • 4 garlic cloves, minced
  • 3 Tbs. minced fresh ginger
  • 2 Tbs. finely chopped lemongrass
  • 4 green onions, thinly sliced
  • 2/3 cup chicken broth
  • 2 Tbs. Asian fish sauce
  • 2 Tbs. chopped fresh mint
  • Steamed rice for serving

Instruction

  • <b>Stir-fry the chicken</b>
  • Season the chicken generously with salt and pepper. In a wok or large fry pan over high heat, warm the oil. Add the chicken and stir-fry until golden and nearly cooked through, 3 to 4 minutes. Add the garlic, ginger, lemongrass and half of the green onions and stir-fry just until fragrant, about 30 seconds.
  • <b>Finish the dish</b>
  • Add the broth and fish sauce to the pan, reduce the heat to medium, and simmer until the chicken is opaque throughout and the sauce is slightly reduced, 2 to 3 minutes more. Sprinkle with the remaining green onions and the mint and serve immediately with steamed rice. Serves 4.
  • Adapted from Williams-Sonoma Food Made Fast Series, <i>Simple Suppers,</i> by Melanie Barnard (Oxmoor House, 2007).