Stir Fried Lemongrass Chicken

• 2 tablespoons brown sugar
• 4 tablespoons chicken stock
• 2 tablespoons fish sauce
• 4 teaspoons soy sauce
• 2 teaspoons chili paste (sambal oelek)
• 2 tablespoons olive oil or 2 tablespoons grapeseed oil
• 1 stalk lemongrass, fresh, peeled, crushed and diced
• 3 garlic cloves
• 1 large red bell pepper
• 1/2 large onion, sliced medium thin
• 3 green onions, diced, divided in half
• 1 bunch broccoli, separating the heads into bit sized pieces, chopping the stalk small and incorporating
• 12 ounces diced boneless skinless chicken
• 1/2 serrano chili, diced (seeds and ribs included)

1. Combine first 5 ingredients, set aside.
2. In a separate pan boil water to cook rice noodles.
3. Heat a large wok or large skillet over high heat. Add 1 TBL oil; swirl to coat. Add lemongrass and garlic; stir fry 30 seconds. Remove from pan with a slotted spoon; place in a small bowl.
4. Add rice noodles to boiling water, cook till done and drain. (7 min?).
5. Meanwhile, add bell pepper, onion, broccoli and chile to pan. Stir fry for a few minutes (5 ? -- ) Remove vegetables from pan with a slotted spoon, adding to lemongrass mixture.
6. Add 1 Tbl oil to the pan, swirl to coat. Add chicken in a single layer, cook 2 minutes or until browned.
7. Add stock mixture to the chicken and bring to a boil. Cook 1 minute or until sauce begins to thicken. Add veg mixture back to pan to rewarm slightly.
8. Split cooked rice noodles in bowl. Add 1/2 veg / chicken mixture to each.

brown sugar, chicken stock, fish sauce, soy sauce, chili paste, olive oil, stalk lemongrass, garlic, red bell pepper, onion, green onions, broccoli, chicken, serrano chili

Taken from www.food.com/recipe/stir-fried-lemongrass-chicken-493428 (may not work)