Lemongrass Chicken Over Rice Stick Noodles

Total Time: 22 mins Preparation Time: 15 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 1 stalk lemongrass, bottom 4 inches only, finely minced
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1/4 teaspoon black pepper
• 340 g boneless skinless chicken breasts, cut into 1 inch cubes
• 8 ounces dried rice sticks
• 1 teaspoon vegetable oil
• 2 garlic cloves, minced
• 2 fresh red jalapeno chiles, seeded and julienned
• 1 1/2 teaspoons sugar
• 1/4 cup chicken broth
• 3 green onions, julienned
• 1 tablespoon fish sauce
• 1 tablespoon fresh lemon juice
• 3 tablespoons chopped fresh mint

Recipe

• 1 combine marinade ingredients in a bowl. add chicken and stir to coat. let stand for 10 minutes.
• 2 in a large pot of boiling water, cook noodles until tender, about 3 minutes. drain, rinse with cold water and drain again.
• 3 place a stir-fry pan over high heat until hot. add oil, swirling to coat sides. add garlic, chilies, and sugar; cook, stirring until garlic is fragrant and sugar begins to caramelize, about 15 seconds. add chicken and stir-fry until surface of chicken turns , about 1 minute. add broth; cover and cook until chicken is no longer pink in centre, 3 to 4 minutes. add green onions, fish sauce, and lemon juice; cook for 30 seconds. remove pan from heat and stir in mint.
• 4 place noodles on a serving plate and spoon chicken mixture over the top.