Lemon-Grass Chicken Over Noodles

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This low-fat chicken and vegetable stir-fry recipe has a light but flavorful sauce and is served on Chinese egg noodles.

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Total Time: 50 mins

Servings: 4 servings

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Ingredients

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2 tablespoons sugar
3 tablespoons water
1/3 cup chicken broth
3 tablespoons fish sauce or oyster sauce
1 teaspoon cornstarch
2 tablespoons cooking oil
2 tablespoons finely chopped fresh lemongrass or 1 teaspoon finely shredded lemon peel
3 cloves garlic, minced
1 large onion, halved lengthwise and thinly sliced
1 medium carrot, thinly bias sliced
2 cups broccoli flowerets
1 medium red or green sweet pepper, cut into 1-inch squares
2 fresh red chile peppers, seeded and cut into thin strips (see Note below)
12 ounces skinless, boneless chicken breasts or thighs, cut into bite-size strips
3 cups hot cooked Chinese egg noodles, vermicelli, capellini, fettuccine, or linguine
Snipped fresh cilantro or flat-leaf parsley (optional)
Lemon twists (optional)

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Directions

For sauce: In a small saucepan, heat sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly. Reduce heat to low and cook until sugar is melted and light brown (about 3 minutes more). Stir as necessary after sugar begins to melt. Carefully add water, stirring until sugar is dissolved. Remove from heat. Stir together chicken broth, fish sauce, and cornstarch; stir into sugar mixture. Set aside.

Add 2 tablespoons cooking oil to a wok or a 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry lemon grass or lemon peel and garlic in hot oil for 15 seconds. Add the onion and carrot; stir-fry for 2 minutes. Add broccoli; stir-fry for 2 minutes. Add sweet pepper and red chile pepper; stir-fry for 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.

Add chicken to wok; stir-fry about 4 minutes or until no longer pink. Push chicken from center or wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok; cook and stir about 1 minute or until heated through. Serve immediately over noodles. If you like, sprinkle with cilantro and garnish with lemon twists. Makes 4 servings.

Note

Take a few precautions when handling hot peppers to avoid burning your eyes or skin. Protect your hands by covering them with plastic bags or plastic or rubber gloves. Cook chile peppers just for the time indicated in recipes and avoid breathing directly over the wok as you stir-fry because of the powerful fumes.

Nutrition information

Calories 405, Total Fat 10 g, Saturated Fat 2 g, Cholesterol 89 mg, Sodium 1201 mg, Carbohydrate 50 g, Fiber 5 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 237%, Calcium 8%, Iron 21%. Percent Daily Values are based on a 2,000 calorie diet

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