Recipe courtesy of Rachael Ray

Thai Green Chile Stir Fry on Bed of Shredded Lettuce

Name: Thai Green Chile Stir Fry on Bed of Shredded Lettuce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
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

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Nutrition Info

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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.