Thai Lemongrass Chicken

Thailand is one of Asian countries we'd like to visit the most, in part because of the culture's light and savory recipes. Luckily for all us Thai food lovers, their cuisine has become so popular and well-known that it's much easier to find the ingredients to make authentic dishes.

In our sometimes disorganized lives, Joe and I have bought fresh lemongrass, which is a stiff greenish-beige stalk about eight inches long, and then forgot it was in the vegetable bin. Eventually the grass gets as tough as that bamboo mat in the photo, and we would have to throw it out. If you have the same problem, or you have trouble finding fresh lemongrass at a grocery store, try buying it dried from the spice section of your store. Just soak it in boiling water for about 15 minutes before draining it and using it in a recipe.

Ingredients

For the sauce

1 cup fat-free chicken broth

Juice of 1/2 lime (1 tbsp)

1 tsp lime zest

1/2 tsp sesame oil

1/4 cup soy sauce

2 tsp corn starch mixed in 2 tsp cold water (for thickening)

For the meal

12 oz. spaghetti or rice noodles
1 tbsp oil
1 tsp red pepper flakes
2 large boneless, skinless chicken breasts, cut into 1-inch cubes
2 garlic cloves, minced
3 tbsp lemongrass, minced
1/2 cup green onions or garlic chives, chopped
1 1/2 cups Napa cabbage or baby bok choy, shredded
1/2 cup mung bean sprouts

Directions

Cook the spaghetti according to the package directions, and keep warm. Whisk together the sauce ingredients in a bowl.

Heat the oil and pepper flakes in a hot wok until the pepper is sizzling, then add the chicken and stir-fry it at a high heat until the chicken turns from pink to white on all sides - 4 to 5 minutes. Add the vegetables and stir-fry for 2 more minutes.

Toss the noodles with the chicken mixture in the wok. Pour the sauce over the chicken mixture and simmer for 5 minutes, until the chicken is cooked. Sprinkle with 2 tbsp of cilantro before serving, if desired.

Makes about 6 one-cup servings.