Ginger Chicken and Green Onions
Lemongrass, a popular Asian ingredient, is available in many markets. Use only the bulb portion of the stalk and remove the tough outer layers before chopping. If you can’t find lemongrass, you can substitute 1 Tbs. fresh lemon juice and 2 tsp. grated lemon zest. Add them along with the garlic and ginger.
- 1 1/2 lb. boneless, skinless chicken breast halves, cut into thin strips
- Salt and freshly ground pepper, to taste
- 3 Tbs. peanut or canola oil
- 4 garlic cloves, minced
- 3 Tbs. minced fresh ginger
- 2 Tbs. finely chopped lemongrass
- 4 green onions, thinly sliced
- 2/3 cup chicken broth
- 2 Tbs. Asian fish sauce
- 2 Tbs. chopped fresh mint
- Steamed rice for serving
Stir-fry the chicken
Season the chicken generously with salt and pepper. In a wok or large fry pan over high heat, warm the oil. Add the chicken and stir-fry until golden and nearly cooked through, 3 to 4 minutes. Add the garlic, ginger, lemongrass and half of the green onions and stir-fry just until fragrant, about 30 seconds.
Finish the dish
Add the broth and fish sauce to the pan, reduce the heat to medium, and simmer until the chicken is opaque throughout and the sauce is slightly reduced, 2 to 3 minutes more. Sprinkle with the remaining green onions and the mint and serve immediately with steamed rice. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).