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thai-style ginger chicken stir-fry

add a mound of steamed jasmine or white rice studded w/peanuts, or turn it into a salad by serving it on a bed of shredded romaine lettuce.

Ingredients:

1 1/4 lb skinless, boneless chicken breasts, cut into thin strips

salt and freshly ground pepper

3 tbs peanut or vegetable oil

3 lg cloves garlic, finely chopped

2 tbs finely chopped fresh ginger

2 tbs chopped fresh lemongrass (white part only)

1 c thinly sliced green onions

2/3 c chicken broth

1 1/2 tbs thai fish sauce

3 tbs chopped cilantro

Directions:

1. Season the chicken lightly w/salt and pepper. In a lg. skillet, heat the oil over hi heat. Stir-fry the chicken, stirring constantly, until golden and nearly cooked through, about 4 min.

2. Stir in the garlic, ginger and lemongrass and cook, stirring, for 30 seconds.

3. Add about half of the green onions, the broth and fish sauce. reduce the heat to med and simmer until the chicken is cooked through and the sauce is slightly reduced, 2-3 min.

4. Stir in the remaining green onions and the cilantro.

Notes:

4 servings. From A Flash in the Pan by Brooke Dojny and Melanie Barnard.

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