Spicy Lemongrass Chicken

Spicy Lemongrass Chicken

What You Will Need:

3 large chicken breasts

1 large ginger root, skin removed

4 large cloves garlic, minced

3 Tbs Lemongrass Paste

Olive Oil

2 Small Red Peppers, Thinly Sliced

1/2 White Onion, Thinly Sliced

1 Cup Broccoli Trees

1 Cup Cauliflower Trees

Brown Rice Noodles

Red Pepper Flakes

Sea Salt

4 Brown Eggs

Cilantro 

Spicy Szchewan Sauce (which is basically soy sauce, sugar, red chili peppers, ginger, corn starch and rice vinegar).

Chop up 2 large cloves of garlic and mix with 2 tbs lemongrass paste, 2 tbs olive oil, about 1 tbs of ginger (I used a cheese grater to mince up). Throw in a pinch of red chili pepper flakes. Mix well and set aside. 

Prepare the chicken by butter flying and 

thinning out each breast using a meat tenderizer. Add the chicken into a ziplock bag. Add the lemongrass mixture to the bag and use your hands to thoroughly in into the butterflied chicken breasts. Put in fridge and let the chicken marinate for about 30 minutes.

Prepare your vegetables (red pepper, onion, broccoli and cauliflower) and add 2 tbs olive oil into a wok or non-stick frying pan. Don't cook yet, just sent on stive top.

Using a non-stick grill pan, begin to cook your marinated chicken breasts - about 5-7 minutes on each side.

While your chicken begins, soak your package of dried brown rice noodles in hot water for ten minutes. Drain and set aside.

Begin to sauté your vegetables until they are about 90% cooked through. Bring the heat to low and add in two minced garlic cloves, about 1 tbs of more grated ginger root and a tsp of lemongrass paste. Cook for another 2 minutes and season lightly with sea salt. Set oven to warmer and toss your veggies into a baking dish in the oven - we need this pan for the rice noodles.

At this time, your chicken should be cooked and your veggies warming. 

Beat four eggs in a dish, and add to a small frying pan on medium heat. Let them cook and begin to scramble as they cook.

Add another tbs of olive oil into the pan you cooked veggies in (medium heat) and then add in your drained rice noodles. Toss noodles with 1/2 cup of spicy Szchewan sauce and sauté for about 3-4 minutes.

Plate your dish:

Layer of noodles

Later of veggies

Sliced grilled chicken

Fried egg

Toss ingredients and top with fresh cilantro! 

Enjoy!