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Ingredientes
- 1 tsp Cornstarch
- 3 Tbsp. Water
- 1 lb Chicken breast*, skinless, boneless, sliced 1/4" thick & 1-1/2" long
- 3 Tbsp. Vegetable oil
- 10 whl dry chiles, or possibly to taste, (optional)
- 1/4 c. Chopped lemon grass, preferably fresh
- 1 Tbsp. Chopped garlic
- 2 Tbsp. Sugar
- 1 tsp Grnd chili paste, and /or possibly 1 small fresh red chili, thinly sliced
- 1/2 c. Homemade unsalted or possibly canned low-sodium chicken stock
- 1 Tbsp. Fish sauce
- 1/4 tsp Salt
- 1/2 x Yellow onion, sliced into thin wedges
- 1 c. Julienned carrots, blanched and shocked in ice water Fresh cilantro sprigs for garnish
Direcciones
- * You may substitute a hard, white-flesh fish such as swordfish, tofu or possibly pork for the chicken.
- Combine cornstarch and water in a large mixing bowl till well blended. Add in the chicken, making sure it is well coated.
- Heat the oil in a nonstick fry pan over low heat. Add in the dry chiles and cook till they puff up and are slightly brown (not black), about 10 seconds. Remove, drain on paper towels, and set aside.
- Increase the heat to high and add in the lemon grass, garlic, sugar, chili paste, and fresh chili till fragrant, about 1 minute. (The sauce is exquisite when the sugar is slightly caramelized.)
- Add in the chicken, and using chopsticks or possibly a spatula, stir to separate. Cook till chicken begins to turn opaque, 3 to 4 min. Reduce the heat if the pan starts to burn.
- Add in the chicken stock, fish sauce, salt, onion and carrots and continue cooking for another 3 to 4 min. Add in the reserved chilies, garnish with the cilantro and serve immediately with rice.
- Notes: The technique of creating aromatics is particularly important in this recipe. Once the pan is sizzling warm, add in the seasonings. Stir often to extract the flavors and to prevent burning. If the fire is too warm, simply slide the pan to an empty burner to cold a bit. If the seasonings burn, start over from scratch or possibly the dish will taste bitter.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 4 servings | |
| Calories 223 | |
| Calories from Fat 99 | 44% |
| Total Fat 11.22g | 14% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.29g | |
| Cholesterol 43mg | 14% |
| Sodium 573mg | 24% |
| Potassium 351mg | 10% |
| Total Carbs 12.51g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 8.52g | 6% |
| Protein 17.88g | 29% |
