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| Chicken from Solace Farm, Home of The Fancy Chicken |
Lemongrass Chicken
(Chef Recipes Made Easy, Food & Wine pg 146)
Ingredients
2 Tbsp. Asian fish sauce
3 cloves crushed garlic
1 Tbsp. mild curry powder
½ Tbsp. plush 1 ½ tsp Xylitol
1 ½ lb. skinless, boneless chicken thighs cut into 1 ½ inch
pieces
3 Tbsp. water
3 Tbsp. coconut oil
2 fresh lemon grass stalks (I substituted squeeze tube
lemongrass. Shame on me but it was
handy)
1 large shallot, thinly sliced
3 serrano chilies, seeded and minced (I used guajillo chilies
since I had them on hand)
5 cilantro springs
Steamed rice for serving
Total: 30 min
1.
In a bowl, combine the fish sauce, garlic curry
powder, salt and 1 ½ tsp of the xylitol (or coconut sugar). Add the chicken to coat.
2.
In a small skillet, mix the remaining 2 Tbsp. of
xylitol with 1 Tbsp. of water and cook over high heat, stirring, until the
xylitol dissolves. Cook without stirring
until a deep amber caramel forms, 2 to 3 minutes. Remove from the heat and stir in the
remaining 2 Tbsp. of water. Transfer the
caramel to a very small heatproof bowl.
3.
Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot and chilies and
stir-fry until fragrant, about 1 minute.
Add the chicken and caramel and stir-fry over moderate heat until the
chicken is cooked through and the sauce is slightly thickened, about 8 minutes. Transfer to a bowl and top with the
cilantro. Serve with rice.
