Yield: Serves 4 (serving size: 1 cup)
Total: 25 Minutes
Ingredients:
1 tablespoon brown sugar (skip)
2 tablespoons unsalted chicken stock (such as Swanson)
1 tablespoon fish sauce
2 teaspoons lower-sodium soy sauce (coconut aminos)
1 teaspoon sambal oelek (ground fresh chile paste) (tomato sauce and crushed red pepper)
2 tablespoons canola oil, divided (coconut oil)
1 tablespoon sliced peeled fresh lemongrass
2 garlic cloves, sliced
1 cup sliced red bell pepper
1/2 cup sliced shallots
8 ounces haricots verts, trimmed
1 pound skinless, boneless chicken thighs, thinly sliced
1/3 cup unsalted cashews
1 Thai chile, thinly sliced
Preparation:
1. Combine first 5 ingredients.
2. Heat a large wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat. Add lemongrass and garlic; stir-fry 30 seconds. Remove from pan with a slotted spoon; place in a small bowl. Add bell pepper, shallots, and haricots verts to pan; stir-fry 2 minutes. Remove vegetables from pan with a slotted spoon; add to lemongrass mixture. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chicken in a single layer; cook 2 minutes or until browned. Add cashews and chile to pan; stir-fry 2 minutes or until chicken is done. Stir in stock mixture and vegetable mixture. Bring to a boil; cook 1 minute or until sauce begins to thicken. Serve immediately.
Nutritional Information:
Calories: 330
Fat: 16.9g
Saturated fat: 2.7g
Monounsaturated fat: 8.9g
Polyunsaturated fat: 4g
Protein: 26.7g
Carbohydrate: 19.3g
Fiber: 2.8g
Cholesterol: 94mg
Iron: 3mg
Sodium: 463mg
Calcium: 54mg
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