Lemongrass Chicken

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.