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Lemongrass Chicken with Ginger by Megan Maddox serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Chicken cutlets with Asian spices.

Ingredients:

1/2 cup

low-sodium chicken broth

1 tbsp

low-sodium soy sauce

2 tbsp

pickled ginger, drained and chopped, 1 tbsp. liquid reserved

1 tsp.

Asian (dark) sesame oil

1/2 tsp

hot chili paste

1 tsp

cornstarch

1 tsp

canola oil

3 tbsp

chopped shallots

2 ea

garlic cloves, minced

1/2 lb.

fresh green beans, trimmed and cut into 2-inch pieces

1 ea

red bell pepper, cut into 1-inch chunks

1 ea

lemongrass stalk, timmed and finely chopped

1 tbsp

packed light brown sugar

4 1/4-lb

chicken cutlets

Directions:

1. Mix the broth, soy sauce, the reserved ginger liquid, the sesame oil, chili paste, and cornstarch in a small bowl until blended.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the shallots, pickled ginger, and garlic; cook, stirring frequently, until fragrant, about 30 seconds. Add the green beans and bell jpepper; cook until the vegetables are crisp-tender, about 5 minutes. Stir in the broth mixture and bring to a boil. Cook, stirring, until the mixture thickens slightly, about 1 minute.
3. Meanwhile, combine the lemongrass and brown sugar in a small bowl; rub over both sides of the chicken.
4. Lightly spray a large nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add the chicken and cook until cooked through, 3-4 minutes per side. Serve with the vegetables.
Serving= 1 chicken cutlet with generous 1 C. vegetables.
Points: 5

Categories:

Low Calorie
Low Carb
Low Fat
Main Dishes
Poultry