“Fresh lemongrass can be found at Asian markets, specialty greengrocers, and at many supermarkets. If unavailable use dried lemon grass (soak in hot water for 20 minutes). Or use 1 teaspoon grated lemon zest. Taken from Steven Raichlen's "Big Flavor Cookbook."”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and dry the chicken and trim off any fat. Cut the chicken breast across the grain on the diagonal into 1/8-inch strips.
  2. Cut these strips into 2-inch pieces.
  3. Combine the chicken, honey, and 1 tablespoon fish sauce in a bowl and stir to mix.
  4. Let marinate for 5 to 10 minutes.
  5. Trim the green leaves and root end off the lemongrass stalk and strip off the outside leaves.
  6. What remains will be a greenish crea m-colored core 4 to 5 inches long and 1/4 to 1/2 inch thick.
  7. Mince the core finely: You'll need about 2 tablespoons.
  8. Just before serving, heat a wok (preferably nonstick) over high heat and swirl in the oil.
  9. Add the garlic and lemongrass and stir-fry until fragrant but not brown, about 15 seconds.
  10. Add the chicken and stir-fry until the pieces turn white, about 1 minute. Move the chicken to the sides of the wok and add the o nion to the center.
  11. Stir-fry until the onion loses its rawness, about 1 minute. Mix the chicken back in the center of the wok, add the remaining fish sauce, continue stir-frying until the chicken is cooked, 2 to 3 minutes.
  12. Correct the seasoning, adding honey or fish sauce to taste. The dish should be a little sweet and salty.
  13. Sprinkle the chicken with the cilantro, if desired, and serve at once.

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