Stir-Fried Chicken With Lemongrass, Chiles - {Ga Xao Xa Ot}

Recipe Ingredients

1 2/3 lbs	756g / 26oz	Boneless skinless chicken
		= (thighs or breasts)
2 teaspoons	10ml	Cornstarch
1 tablespoon	15ml	Water
3 tablespoons	45ml	Oil - divided
2		Garlic cloves - chopped
2 teaspoons	10ml	Chopped fresh chiles, such as Thai
		= (or dried chile flakes)
2		Lemongrass stalks, white part only - finely chopped
1		Thinly-sliced onion - sliced lengthwise (small)
1/2 cup	118ml	Low-sodium chicken stock
1 tablespoon	15ml	Fish sauce
1 teaspoon	5ml	Granulated sugar
1 teaspoon	5ml	Light brown sugar
5		Cilantro sprigs - cut 2" lengths

Recipe Instructions

Cut chicken into thin bite-sized strips. Combine the cornstarch, water and chicken in a bowl. Toss to coat the meat evenly. Set aside to marinate for 15 minutes.

Heat 1 1/2 tablespoons of the oil in a skillet over high heat. Add the chicken and stir until the edges turn white, about 3 minutes. Transfer to a plate and keep warm.

Wipe the pan clean. Add the remaining 1 1/2 tablespoons of oil and heat over medium heat. Add the garlic, chiles and half of the lemongrass and stir until fragrant, about 10 seconds. Add the onion and chicken stock and cook until the onion is soft, about 5 minutes.

Stir in the chicken, remaining lemongrass, fish sauce and granulated and brown sugars and cook until the chicken is cooked through, about 3 to 4 minutes. Transfer to a plate, garnish with the cilantro and serve immediately.

This recipe yields 4 servings.

Each serving: 392 calories; 299 mg sodium; 133 mg cholesterol; 16 grams fat; 2 grams saturated fat; 10 grams carbohydrates; 50 grams protein; 0.79 gram fiber.

Source:
The Los Angeles Times, 12-19-2001

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