Lemongrass Chicken Stir-Fry with Rice Noodles

Tender chicken stir-fried with lemongrass and vegetables, served over rice noodles with a savory-sweet sauce.

Cuisine: Asian

Category: Asian

Prep: 20 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 12 oz Chicken breast
• 2 stalks Lemongrass
• 3 cloves Garlic
• 1 tbsp Ginger
• 1/2 cup Red bell pepper
• 1/2 cup Carrot
• 8 oz Rice noodles
• 3 tbsp Soy sauce
• 1 tbsp Fish sauce
• 1 tsp Palm sugar
• 1 tbsp Lime juice
• 2 tbsp Vegetable oil

Instructions

1. Step 1: Cook 8 oz rice noodles according to package instructions until al dente, then drain and rinse under cold water to stop cooking.
2. Step 2: Trim tough outer layer from 2 lemongrass stalks, then finely mince tender part. Mince 3 garlic cloves and mince 1 tbsp fresh ginger.
3. Step 3: Whisk 3 tbsp soy sauce, 1 tbsp fish sauce, 1 tsp palm sugar, and 1 tbsp lime juice in a small bowl.
4. Step 4: Heat 2 tbsp vegetable oil in a wok over high heat. Add 12 oz sliced chicken and stir-fry for 5-6 minutes until golden and cooked through. Remove and set aside.
5. Step 5: Add minced lemongrass, garlic, and ginger to wok; stir-fry for 1 minute until fragrant.
6. Step 6: Add 1/2 cup sliced red bell pepper and 1/2 cup julienned carrot; stir-fry for 3 minutes until crisp-tender.
7. Step 7: Add drained rice noodles and sauce; toss until coated. Return chicken to wok and stir-fry for 2 minutes until heated through.