Chicken in Lemongrass Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 3 tablespoons sugar
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 2 tablespoons peanut oil
- 1 medium onion, sliced
- 4 garlic cloves, minced
- Carbohydrate 16 g(5%)
- Cholesterol 83 mg(28%)
- Fat 8 g(12%)
- Fiber 2 g(9%)
- Protein 28 g(56%)
- Saturated Fat 2 g(8%)
- Sodium 955 mg(40%)
- Calories 249
Preparation Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes. Drain. Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper. *Available at Asian markets and in some supermarkets.
Preparation Cook beans in large saucepan of boiling salted water just until crisp-tender, about 2 minutes. Drain. Heat oil in heavy large skillet over high heat. Add chicken, onion and garlic; stir-fry until chicken is partially cooked, about 4 minutes. Add lemongrass and next 4 ingredients; stir 2 minutes. Add beans, stock and oyster sauce; reduce heat and simmer until sauce thickens and chicken is cooked through, about 4 minutes longer. Season with salt and pepper. *Available at Asian markets and in some supermarkets.
