Lunch · Thai · 15 min
Thai-Style Lemongrass-Braised Chicken with Snow Pea and Carrot Stir-Fry
- Calories
- 554
- Protein
- 41g
- Carbs
- 56g
- Fat
- 19g
Ingredients
- 150 g chicken thigh
- 1 tbsp lemongrass
- 2 clove garlic
- 1 each shallot
- 0.8214 tbsp peanut oil
- 2 tbsp water
- 60 g rice noodles
- 266.6 g snow peas
- 261.9 g carrots
- 60 g spaghetti squash
- 1 tbsp fish sauce
- 0.25 tsp black pepper
Method
- 01Soak the dry rice noodles in warm water for 20 minutes until pliable, then drain.
- 02Trim the tough outer layers of the lemongrass stalk and finely mince the soft white inner core.
- 03Heat peanut oil in a wok or large skillet over high heat. Add cut chicken thigh pieces and sear for 3 to 4 minutes until golden brown on all sides.
- 04Add minced lemongrass, minced garlic, and sliced shallot to the wok. Stir-fry constantly for 1 minute until fragrant.
- 05Add 2 tablespoons of water, cover wok with a lid, and braise over medium heat for 3 to 4 minutes until chicken is cooked through and registers 165°F (74°C) internally.
- 06Remove lid, add julienned carrots, shredded spaghetti squash, and snow peas. High heat stir-fry for 2 to 3 minutes until vegetables are tender-crisp.
- 07Add rehydrated rice noodles and fish sauce. Toss rapidly for 1 to 2 minutes until noodles absorb cooking juices and everything is well combined. Season with cracked black pepper and serve hot.
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