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Stir Fried Lemongrass Chicken

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“Adapted from cooking light recipe. Honestly one of the best dinners I've EVER made. Saving here with the adjustments I made... sometime soon I'm going to sub out the chicken for shrimp and use fish stock instead of chicken stock. I put all of this on top of (thai) rice noodles. 4 oz noodles and all the veg and chicken makes 2 HUGE servings. 16 WW points each. Less chicken or sub shrimp would reduce points...”
READY IN:
40mins
SERVES:
2
YIELD:
2 large bowls of goodness
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine first 5 ingredients, set aside.
  2. In a separate pan boil water to cook rice noodles.
  3. Heat a large wok or large skillet over high heat. Add 1 TBL oil; swirl to coat. Add lemongrass and garlic; stir fry 30 seconds. Remove from pan with a slotted spoon; place in a small bowl.
  4. Add rice noodles to boiling water, cook till done and drain. (7 min?).
  5. Meanwhile, add bell pepper, onion, broccoli and chile to pan. Stir fry for a few minutes (5 ? -- ) Remove vegetables from pan with a slotted spoon, adding to lemongrass mixture.
  6. Add 1 Tbl oil to the pan, swirl to coat. Add chicken in a single layer, cook 2 minutes or until browned.
  7. Add stock mixture to the chicken and bring to a boil. Cook 1 minute or until sauce begins to thicken. Add veg mixture back to pan to rewarm slightly.
  8. Split cooked rice noodles in bowl. Add 1/2 veg / chicken mixture to each.

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