Martin Yan's Lemongrass Chicken over Rice Stick Noodles
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 4
Ingredients
  • Marinade
  • 1 lemongrass stalk, bottom 4 inches only, finely minced
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • ½ teaspoon black pepper
  • ¾ pound boneless skinless chicken breast meat, cut into 1-inch cubes
  • 8 ounces dried rice stick noodles
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 2 red jalapeno chilies, seeded and julienned
  • 1½ teaspoon sugar
  • ¼ cup chicken broth
  • 3 green onions, julienned
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons chopped fresh mint
  • ½ cup Southeast Asian All-Purpose Dipping Sauce
Instructions
  1. To make marinade, combine all the ingredients into a bowl and mix well. Add the chicken and stir to coat evenly. Let stand for 10 minutes.
  2. Bring a large pot filled with water to a boil over high heat. Add the noodles and cook until tender, about three minutes. Drain, rinse with cold water, and drain again. Set aside.
  3. Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic, chilies, and sugar to cook, stirring, until the garlic is fragrant and the sugar begins to caramelize, about 15 seconds. Add the chicken and stir-fry until the surface of the chicken turns white, about 1 minute.
  4. Add the broth, reduce the heat to medium, cover, and cook until the chicken is no longer pink in the center, 3 to 4 minutes. Add the green onions, fish sauce, and lemon juice and cook for 30 seconds. Remove from the heat and stir in the mint.
  5. Place the noodles on a serving plate and spoon the chicken mixture over the top. Serve the dipping sauce in a bowl alongside.
Recipe by Tout va bien! (tm) at https://christymajors.com/chinese-new-year-celebration-with-martin-yan/