Lemongrass Chicken

PREP TIME:

2 hours

SERVES:

2 to 4

TOTAL COOKING TIME:

30 minutes

INGREDIENTS

2 Large boneless chicken breasts

2 stems fresh lemongrass

6 cloves fresh diced garlic, divided

4-6 shallot onions, diced

2 tsp brown sugar

2 tsp onion powder, divided

1 tsp chicken bouillon powder

2 tsp garlic powder, divided

2 tsp mushroom seasoning

3 tsp vegetables oil

2 tsp fish sauce (optional)

2 cups jasmine Rice

1/2 tbsp corn starch

1 tsp extra virgin olive oil

1 bunch scallion, cleaned and cut into 1" slices

cilantro

2 tsp sesame oil, divided

1 tsp lemongrass powder

DIRECTIONS

Clean and cut chicken into thin slices. Transfer chicken into a large mixing bowl. Add 1/2 tbsp corn starch, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp lemongrass powder, 1 tsp sesame oil. Mix well. Set aside.

Chop and dice fresh lemongrass very fine using food processor.

Peel, dice garlic and shallot onion.

Using a large non-stick frying pan, heat up vegetables oil over MED heat. Add garlic and fry until golden brown. Turn heat to HIGH. Add chicken, scallion and fry until crispy brown on both sides (partially cook only). Transfer chicken into a large bowl. Set aside.

Using same wok, heat up oil over MED heat. Add onion and cook until golden brown (1-2 min). Add back partially cooked chicken to wok. Add brown sugar, chicken bouillon powder, mushroom powder. Fry until chicken is gold brown.

Add chopped fresh lemongrass, fish sauce (optional). Cook for additional 1 minute. Remove lemongrass chicken from heat.

Serve lemongrass chicken over jasmine rice with sprinkled cut scallion and cilantro.