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Thai-style ginger chicken stir fry
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| 2 1/2 lbs. | chicken breasts sliced thin |
| Salt | |
| ground pepper | |
| 6 Large | garlic cloves, minced |
| 6 Tbs. | Oil |
| 4 Tbs. | finely chopped ginger |
| 4 Tbs. | lemon grass,, (can use grated lemon peel and 2 Tbs. of lemon juice as substitute) |
| 2 cups | finely chopped green onions |
| 1 1/3 cups | chicken broth |
| 3 Tbs. | fish sauce |
| 6 Tbs. | chopped cilantro |
Season chicken lightly with salt and pepper. In a large skillet, heat the oil over high heat. Stir fry the chicken stirring constantly, until golden brown and nearly cooked through. Stir in garlic and lemon grass and cook, stirring, for 30 seconds. Add about half of the green onions, the broth, and the fish sauce. Reduce heat to med. and simmer until the chicken is cooked through and the sauce is slightly reduced. 2 to 3 minutes. Stir in the remaining green onions and cilantro. Serve over rice.
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