Lemongrass Chicken with Ginger
by Megan Maddox
serves: 4
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Chicken cutlets with Asian spices. |
Ingredients: |
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1/2 cup |
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low-sodium chicken broth |
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1 tbsp |
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low-sodium soy sauce |
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2 tbsp |
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pickled ginger, drained and chopped, 1 tbsp. liquid reserved |
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1 tsp. |
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Asian (dark) sesame oil |
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1/2 tsp |
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hot chili paste |
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1 tsp |
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cornstarch |
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1 tsp |
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canola oil |
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3 tbsp |
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chopped shallots |
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2 ea |
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garlic cloves, minced |
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1/2 lb. |
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fresh green beans, trimmed and cut into 2-inch pieces |
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1 ea |
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red bell pepper, cut into 1-inch chunks |
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1 ea |
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lemongrass stalk, timmed and finely chopped |
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1 tbsp |
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packed light brown sugar |
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4 1/4-lb |
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chicken cutlets |
Directions: |
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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
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