Curried Lemongrass Chicken

• 2 pieces Boneless, Skinless Chicken Breasts
• 2 Tablespoons Fish Sauce
• 3 cloves Garlic, Crushed
• 1 whole Thai Red Chili, Cut In Half & Seeded
• 1 whole Stalk Of Fresh Or Jarred Lemongrass, Cut In Half And Smashed At The Ends
• 1 Tablespoon Mild Curry Powder
• 2 Tablespoons Brown Sugar
• 1 teaspoon Salt
• 2 Tablespoons Peanut Oil
• 1 piece Lemongrass, Minced
• 1 whole Green Onion, Sliced Thin
• 1 whole Thai Red Chili, Seeded & Minced
• 1/2 whole Zucchini, Quartered & Sliced Thin
• 1/2 whole Red Onion, Finely Chopped
• 1/2 whole Red Pepper, Diced
• 1 bunch Fresh Cilantro, Chopped, For Garnish

1. 1.
2. Add fish sauce, garlic, Thai chili, smashed lemongrass, curry power, brown sugar and salt to a small bowl and mix together.
3. 2.
4. Cut chicken into 1 cubes and add to marinade in the bowl.
5. Marinate in refrigerator for up to 2 hours.
6. 3.
7. When chicken is done marinating, heat peanut oil in a wok over medium-high heat.
8. 4.
9. Add minced lemongrass, green onion, chili and red onion.
10. Stir fry for 2 minutes.
11. 5.
12. Add chicken to wok with a tablespoon or two of the marinade.
13. Discard remaining marinade.
14. Stir fry chicken until outside is no longer pink.
15. Place lid over wok and let the mixture cook for 5 minutes.
16. 6.
17. Add zucchini and red peppers.
18. Stir everything together.
19. Place lid back on wok and cook for another 5-8 minutes until chicken is cooked through.
20. 7.
21. Serve stir fry over rice or noodles.
22. Garnish with fresh cilantro.

chicken breasts, fish sauce, garlic, red chili, stalk of fresh, curry, brown sugar, salt, peanut oil, green onion, red chili, zucchini, red onion, red pepper, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/curried-lemongrass-chicken/ (may not work)