Thai Lemongrass Chicken with Green Beans
Submitted by: JAMIE DAUGHERTY
My Food Story:
Thai Lemongrass Chicken with Green Beans was a recipe I learned from Nina Simonds in 2006 at Boston University’s Culinary Arts Program. Her book – Spices of Life – contained this recipe which highlighted flavor development and a new experience for me. I have since shared this recipe with my family and many others. It is a favorite with my 7-year-old son and we enjoy cooking this dish together. It has adapted his palate to different flavors and textures and we have tweaked it along the way. This is a dish I learned to cook with friends while learning to gain confidence in the kitchen at this fabulous program. This confidence in navigating the kitchen has shaped my career and now is something I can share with my son – a life skill that can instill the power of food and the importance of sharing meals and recipe creations with family and friends.
THAI LEMONGRASS CHICKEN WITH GREEN BEANS
Makes 4-6 servings; 1 cup with about 1/2 cup grain of choice
Ingredients
2 dried red chiles (or 1 1/2 teaspoons crushed red pepper)
4 stalk lemongrass (or dried lemongrass)
6 clove garlic
1 1/2 c. light coconut milk
2 1/2 tbsp. Thai fish sauce (or soy sauce or a splash of teriyaki sauce)
1 tbsp. sugar (or eliminate)
1 1/2 tsp. salt
1 1/2 lb. Boneless Skinless Chicken Breast
1 1/2 lb. green beans
3 tbsp. olive oil
1 1/2 medium red onions (or eliminate)
1 1/2 medium red bell peppers
2 tbsp. rice wine
1 c. chopped fresh basil leaves
Instructions:
To make seasoning: With the machine running, drop the chiles, followed by lemongrass and then garlic, into a blender and process. Pulse several times, until the mixture forms a paste and becomes smooth; set aside. Can be prepped ahead of time.
To make coconut sauce: In a medium bowl, combine all ingredients; set aside. To prepare chicken: Place chicken breasts on a cutting board. With the blade of a sharp knife parallel to the board, thinly slice breasts; set aside.
In a 3-quart casserole or a large skillet with a lid, bring 2 cups water to a boil. Add green beans and cook until crisp-tender, about 4 minutes; drain. Refresh under cold water; drain again.
Heat 1 1/2 tablespoons olive oil in the same pan over high heat until very hot. Add chicken and stir-fry until cooked through, about 3 minutes. Transfer chicken to a plate; drain excess fat.
In the same pan over medium-low heat, warm remaining 1 1/2 tablespoons oil. Add seasoning and cook, stirring, until fragrant, 1 1/2 to 2 minutes.
Increase heat to medium. Add onions and stir-fry 1 minute, then add bell peppers and rice wine; stir-fry 1 minute. Cover and cook until the vegetables are tender, 2 to 3 minutes. Increase heat to medium-high. Add beans and coconut sauce; bring to a boil. Add chicken, cover, and simmer until the beans are tender, about 5 minutes.
Stir in basil and taste for seasoning; add more salt if necessary. Scoop chicken and vegetables into a bowl and serve with steamed rice if desired.