Thai Green Chile Stir Fry on Bed of Shredded Lettuce Recipe

Name: Thai Green Chile Stir Fry on Bed of Shredded Lettuce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stalk lemongrass; 1 cup chicken stock; 2 jalapeno chilies, seeded and coarsely chopped; 1 Fresno chile, chopped; 1 large shallot, chopped; 4 cloves garlic, peeled; 1 -inch piece ginger, grated or minced; 1 tablespoon dark brown sugar; A handful fresh cilantro leaves; A handful fresh mint leaves; 1 teaspoon ground cumin, 1/3 palmful; 1 teaspoon ground coriander, 1/3 palmful; 2 tablespoons tamari or 1 tablespoon fish sauce; Freshly ground black pepper; 2 limes, juiced; Kosher salt (if not using fish sauce); 2 tablespoons high-temperature cooking oil; 1 1/2 pounds thinly sliced chicken; 1 sweet red bell pepper, thinly sliced; 1 sweet yellow onion, thinly sliced; 1 large head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded

Servings: persons

1 stalk lemongrass
1 cup chicken stock
2 jalapeno chilies, seeded and coarsely chopped
1 Fresno chile, chopped
1 large shallot, chopped
4 cloves garlic, peeled
1 -inch piece ginger, grated or minced
1 tablespoon dark brown sugar
A handful fresh cilantro leaves
A handful fresh mint leaves
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon ground coriander, 1/3 palmful
2 tablespoons tamari or 1 tablespoon fish sauce
Freshly ground black pepper
2 limes, juiced
Kosher salt (if not using fish sauce)
2 tablespoons high-temperature cooking oil
1 1/2 pounds thinly sliced chicken
1 sweet red bell pepper, thinly sliced
1 sweet yellow onion, thinly sliced
1 large head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded

1
Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer.
2
Trim 2-inches from the bottom, cutting away the bulb.
3
Slice until the tops become tough.
4
Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water.
5
Bring to a simmer and allow to reduce by half.
6
Strain, reserving liquid.
7
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).
8
Process into a paste.
9
Heat the oil in a wok or large saute pan over high heat; add the chicken and brown.
10
Remove to a plate.
11
Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes.
12
Stir in the paste for 1 minute, and then add the reserved liquid and stir.
13
Return the chicken to the pan.
14
Serve stir-fry on a bed of shredded lettuce.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 stalk lemongrass, 1 cup chicken stock, 2 jalapeno chilies, seeded and coarsely chopped, 1 Fresno chile, chopped, and more.

Yes, Thai Green Chile Stir Fry on Bed of Shredded Lettuce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Green Chile Stir Fry on Bed of Shredded Lettuce

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