Special Diets

Chicken Sauté with Pineapple and Lemon Grass

• From: National Chicken Council

Ingredients

• 4 chicken breasts, skinless and boneless, cut into 1-inch chunks

• 1 1/2 cups chicken broth

• 3 stalks lemon grass, chopped into 2-inch pieces

• 1 piece ginger (about 2 inches), coarsely chopped

• 1 tsp lime zest

• 2 Tbs Thai fish sauce (optional)

• 1 Tbs vegetable oil

• 2 1/2 Tbs cornstarch

• 4 cups fresh pineapple, cut into 1-inch chunks

• 1 tsp salt

• 2 Tbs cilantro, chopped

• 2 Tbs mint, chopped

The scents of lemon grass and pineapple will fill your kitchen as this dish cooks. Serve over aromatic jasmine rice.

Directions

• 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.
• 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; sauté until golden brown, about 5 minutes. Remove chicken, place on plate and set aside.
• Add pineapple chunks to pan and sauté quickly, about 2 minutes.
• 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. Serve immediately over rice or noodles.