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Categories:
brown sugar chicken fish sauce lower sambal oelek canola oil fresh lemongrass garlic red bell pepper shallots haricots verts skinless unsalted cashews chile
Viewed: 75 - Published at: 5 years agoIngredients
- 1 tablespoon brown sugar
- 2 tablespoons unsalted chicken stock (such as Swanson)
- 1 tablespoon fish sauce
- 2 teaspoons lower-sodium soy sauce
- 1 teaspoon sambal oelek (ground fresh chile paste)
- 2 tablespoons canola oil, divided
- 1 tablespoon sliced peeled fresh lemongrass
- 2 garlic cloves, sliced
- 1 cup sliced red bell pepper
- 1/2 cup sliced shallots
- 8 ounces haricots verts, trimmed
- 1 pound skinless, boneless chicken thighs, thinly sliced
- 1/3 cup unsalted cashews
- 1 Thai chile, thinly sliced
Method
- Combine first 5 ingredients.
- Heat a large wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat. Add lemongrass and garlic; stir-fry 30 seconds. Remove from pan with a slotted spoon; place in a small bowl. Add bell pepper, shallots, and haricots verts to pan; stir-fry 2 minutes. Remove vegetables from pan with a slotted spoon; add to lemongrass mixture. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chicken in a single layer; cook 2 minutes or until browned. Add cashews and chile to pan; stir-fry 2 minutes or until chicken is done. Stir in stock mixture and vegetable mixture. Bring to a boil; cook 1 minute or until sauce begins to thicken. Serve immediately.
