Chicken Saute with Pineapple and Lemon Grass
- Makes:
- 4 servings
- Time to Prepare:
- 0:15
- Time to Cook:
- 0:25
Ingredients
-
1 1/2 lbRaw Chicken Breast
-
1 1/2 cupCanned Chicken Broth
-
1/4 cupLemon Grass
-
1 sliceGinger Root
-
1 medLimes
-
2 tblsFish Sauce
-
1 tblsCorn Oil
-
2 1/2 tblsCornstarch
-
4 cupPineapple
-
1 tspTable Salt
-
2 tblsCilandro
-
2 tblsFresh Spearmint
Directions
1. Place chicken broth in small saucepan. Add lemon grass, ginger and lime zest. Bring to a simmer; cover and cook for 10 minutes. Stir in fish sauce (if using); set aside.2. While the chicken broth mixture is simmering, warm vegetable oil over high heat in a large, non-stick skillet or wok. Toss chicken chunks in cornstarch. Add chicken to heated oil in two batches; sauti until golden brown, about 5 minutes. Remove chicken, place on plate and set aside. Add pineapple chunks to pan and sauti quickly, about 2 minutes.
3. Return chicken to skillet or wok. Pour chicken broth into pan through strainer, separating out lemon grass, ginger and lime zest pieces. Discard these pieces. Stir over high heat until sauce reaches simmer, about 1 minute. Reduce heat to low and simmer for 4 minutes, until sauce has thickened lightly. Add salt. Sprinkle with cilantro and mint. Suggested to serve over rice or noodles.