Photo: Thai Green Chile Stir Fry on Bed of Shredded Lettuce Recipe
Ingredients
- 1 stalk lemongrass
- 1 cup chicken stock
- 2 jalapeno chilies, seeded and coarsely chopped
- 1 Fresno chile, chopped
- 1 large shallot, chopped
- 4 cloves garlic, peeled
- 1-inch piece ginger, grated or minced
- 1 tablespoon dark brown sugar
- A handful fresh cilantro leaves
- A handful fresh mint leaves
- 1 teaspoon ground cumin, 1/3 palmful
- 1 teaspoon ground coriander, 1/3 palmful
- 2 tablespoons tamari or 1 tablespoon fish sauce
- Freshly ground black pepper
- 2 limes, juiced
- Kosher salt (if not using fish sauce)
- 2 tablespoons high-temperature cooking oil
- 1 1/2 pounds thinly sliced chicken
- 1 sweet red bell pepper, thinly sliced
- 1 sweet yellow onion, thinly sliced
- 1 large head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded
Directions
Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.
Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.
Heat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.
SERVES 4; Calories: 494; Total Fat 22 grams; Saturated Fat: 4 grams; Protein: 19 grams; Total carbohydrates: 19 grams; Sugar: 10 grams; Fiber 4 grams; Cholesterol: 155 milligrams; Sodium: 884 milligrams
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By wb4401
TX
on October 24, 2011
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Full of flavor and healthy! I used thai chilis for some extra heat and it was DELSIH!
By tright1_12921753
Edina, 63
on June 26, 2011
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Incredible! I love to saturate my husband with vegetables and this recipe was up for the job. We loved it and love it. I make about once a month, and we enjoy the flavors with the paste being the best part. I can eat a ton and not feel bloated or add an ounce on my scale!!
By feliciaamanda77
Little Rock, AR
on April 19, 2011
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I loved this recipe. Although, some of the ingredients were impossible for me to find, I just used my cooking skills and exchanged some of the impossible to find ingredients with some that I enjoy.
Many have stated that they did not try this recipe with the lettuce because they thought it was strange but I can assure you the recipe tasted GREAT with the lettuce.
I also found that this recipe was indeed a short cooked meal. I'm not sure where others found problems with the 30 minute part but I succeeded just fine. Just a tip, cut EVERYTHING up before you begin any cooking.
The paste is the best part and I will definitely be making the paste again with different dishes.
Read all 9 reviews