Lemon Grass Chicken and Vegetable Stir-fry
Ingredients
| 1 Tbsp. + 1 tsp. | fresh lemon grass, minced | | 1/4 Cup | white vinegar |
| 3 Tablespoon | fresh ginger, grated and divided |
| 3 Tablespoon | garlic, minced and divided |
| 1/2 Cup | soy sauce, divided |
| 1-1/2 Pound | boneless, skinless chicken breast |
| 1/2 Cup | vegetable oil, divided |
| 1 | small onion, julienne |
| 2 | large carrots, peeled and sliced |
| 2 | broccoli florets |
| 1 | medium red bell pepper, julienne |
| 1 | medium yellow bell pepper, julienne |
| 5 Ounce | can sliced bamboo shoots, drained |
| 2 Cup | bok choy, chopped |
| 1/4 Cup | sesame oil |
Directions
In a large bowl, mix lemon grass, vinegar, 1-½ Tbsp. ginger, 1-½ Tbsp. garlic, and ¼ cup soy sauce. Cut chicken into ¼-inch strips and add to lemon grass mixture. Marinate covered in refrigerator for 1-2 hours. Heat wok over high heat and add ¼ cup vegetable oil. Remove chicken from marinade and place in wok (be careful of hot spattering oil). Discard extra marinade. Cook chicken for approximately 4-5 minutes, sautéing all sides, until it reaches an internal temperature of 165 degrees Fahrenheit. Remove chicken from wok and return wok to heat.
Pour in remaining vegetable oil, garlic, and ginger, and cook 1-2 minutes, until fragrant. Add onions, carrots, and broccoli, and let cook for 2 minutes, stirring occasionally. Add chicken, peppers, bamboo, bok choy, sesame oil and remaining soy sauce, cooking an additional 2 minutes, stirring occasionally. Serve over rice.