We just got back from an awesome family vacation. Rex is at a really good age for air travel and we chose a destination that was full of activities to keep him busy during the day. We had two flights followed by a two hour drive and he was so well behaved and adaptable throughout the entire journey. I was so proud of him and he acted far better than I expected. The trip was great and we all had sooooo much fun.
Since I knew I would spend most of the vacation in a swimsuit, I really buckled down with the healthy eating and exercise for a few months before we left. This was one of our dinners during that pre-vacation cut back. Dishes like these kept me feeling satisfied, but were still smart dinner options. I served this over rice noodles for Forrest (as pictured), but I ate just the chicken and veggie mixture and it was still very filling.
Stir-Fried Lemongrass Chicken
Adapted from Cooking Light January 2013
- 2 tablespoon brown sugar
- 4 tablespoons unsalted chicken stock (such as Swanson)
- 2 tablespoon fish sauce
- 4 teaspoons lower-sodium soy sauce
- 2 teaspoon sambal oelek (ground fresh chile paste)
- 2 tablespoons canola oil, divided
- 1 tablespoon sliced peeled fresh lemongrass
- 2 garlic cloves, sliced
- 1 cup sliced red bell pepper
- 1/2 cup sliced shallots
- 8 ounces haricots verts, trimmed
- 1 pound skinless, boneless chicken thighs, thinly sliced
- 1/3 cup unsalted cashews
- 1 Thai chile, thinly sliced
Preparation1. Combine first 5 ingredients. Stir with a whisk.
2. Heat a large wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat. Add lemongrass and garlic; stir-fry 30 seconds.
Remove from pan with a slotted spoon; place in a small bowl. Add bell pepper, shallots, and haricots verts to pan; stir-fry 2 minutes.
Remove vegetables from pan with a slotted spoon; add to lemongrass mixture. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chicken in a single layer; cook 2 minutes or until browned. Add cashews and chile to pan; stir-fry 2 minutes or until chicken is done.
Stir in stock mixture
and vegetable mixture. Bring to a boil; cook 1 minute or until sauce begins to thicken. Serve immediately.
Click Here for My Adapted Printable Recipe