2 stalks fresh lemongrass*
2 -4 fresh Thai or Serrano chile peppers, coarsely chopped
4 cloves minced garlic
2 tablespoons sake or dry sherry
2 tablespoons fish sauce
2 teaspoons cornstarch
1 tablespoon brown sugar
1/2 teaspoon fresh ground black pepper
1 pound chicken breast, trimmed of fat
STIR – FRY:
Cooking spray olive oil or oriental
2 medium yellow onions, thinly sliced
2 tablespoons brown sugar
1/4 cup water
2 tablespoons water
1 tablespoon fish sauce
1 teaspoon chicken soup base mixed with 1/4 cup water
Fresh coriander sprigs, for garnish
Freshly ground black pepper
1.Peel and discard the outer leaves of the lemongrass, with a sharp knife cut off and discard the
upper half of the stalks at the point where the leaves branch out. Thinly slice the remaining
2.Put lemon grass, chiles and garlic in a food processor or blender and process until smooth.
Transfer mixture to bowl and stir in fish sauce, cornstarch, brown sugar and pepper.
3.Cut each chicken breast lengthwise in half, then across the grain into 1/4 inch – thick slices.
Coat the chicken with marinade and let stand for 30 minutes at room temperature.
4.Lightly spray a medium sized nonstick skillet or sauté pan with cooking spray and heat on
medium. Add onions to pan along with sugar.
5.Place a round piece of foil over onions and reduce heat to medium low. Simmer gently until
onions are tender and caramelized. Stir onions to make sure they have absorbed all of glaze off
bottom of pan. Add water a little at a time to pan to lift off glaze. Remove from heat and set
6.Spray a large non-stick wok or skillet with cooking spray and heat over medium high heat for 2 to
3 minutes. When the pan is very hot add chicken and stir fry about 1 minute. Add red pepper,
fish sauce, chicken soup base and water. Stir fry mixture until chicken is opaque, about 2
minutes. Add caramelized onions and toss to combine with chicken. Remove from heat and
transfer to warmed platter. Garnish with coriander sprigs. Accompany dish with steamed rice
cooked without butter or salt.
Yield 4 servings each at approximately 254 calories 5 grams total fat; 71 milligrams cholesterol; 23.2
total carbohydrate; 2.5 grams dietary fiber; 27.5 grams protein; 180 milligrams sodium.
1-cup cooked rice 239 calories; 0.5 gram total fat; 0 cholesterol 52 grams carbohydrate; 0 grams fiber;
5 grams protein; 4 milligrams sodium.
HIGH FAT VERSION HAS 465 CALORIES AND 28.5 GRAMS FAT VS 254 CALORIES AND 5 GRAMS