Cowboy Hash And Eggs Texas Toast And Salsa Recipes

THAI GREEN CHILI STIR FRY ON BED OF SHREDDED LETTUCE

Thai Green Chili Stir Fry on Bed of Shredded Lettuce image

Tackle your own "take-out" Asian meal in under 30 minutes. Serve with Thai-Style Pesto with Rice Pasta.

Provided by rachael-ray

Number Of Ingredients 1

Ingredients

1 stalk lemongrass1 cup chicken stock2 jalapeño chilies, seeded and coarsely chopped1 Fresno chili pepper, chopped1 large shallot, chopped4 cloves garlic, peeled1 tablespoon dark brown sugar1 1-inch piece of ginger root, grated or mincedA handful of fresh cilantro leavesA handful of fresh mint leaves1 teaspoon ground cumin (1/3 palmful)1 teaspoon ground coriander (1/3 palmful)2 tablespoons Tamari (dark soy sauce) or 1 tablespoon fish sauceFreshly ground black pepper2 limes, juicedKosher salt (if not using fish sauce)2 tablespoons high-temperature cooking oil1 1/2 pounds chicken, thinly sliced1 sweet red bell pepper, thinly sliced1 sweet yellow onion, thinly sliced1 large head iceberg lettuce, well chilled, cored, quartered and very thinly shredded

Steps:

Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2 inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving the liquid.Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, Tamari, pepper, lime juice and salt (if not using the fish sauce). Process into a paste.Heat the oil in a wok or large sauté pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir fry the bell peppers and onion for 2 minutes. Stir in the paste for 1 minute, then add the reserved liquid and stir. Return the chicken to the pan. Serve the stir fry on a bed of shredded lettuce.

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