Chicken in Lemongrass Sauce
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 boneless, skinless chicken breasts, cut crosswise into 1⁄2-inch-wide strips
1 medium onion, sliced
4 cloves garlic, minced
1⁄3 cup lemongrass, minced (I used the stuff from the tube and it worked very well)
3 tablespoons Thai fish sauce
3 tablespoons sugar
2 teaspoons ground coriander
1 teaspoon turmeric
1⁄2 cup chicken broth
2 tablespoons oyster sauce
Instructions
1. Bring a large pot of salted water to boil and cook beans just until crisp-tender, about 2 minutes. Drain.
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.
3. Serve with rice, if desired.
Comments
I found this recipe on Epicurious.com while looking for a way to use up the Chinese long beans that were in my CSA box this week. I probably didn’t have the full 12 ounces the recipe called for, but it still turned out very well. I found the flavor of the beans to be very similar to regular green beans. The guys both thought that it was very similar in flavor to some of the curries I’ve made in the past and I can see where they’re coming from! This dish was delicious and it came together very easily.
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