Zesty Lemon Chicken
3/4 pound chicken breast, cut into 1-inch cubes
1 tablespoon vegetable oil
1 teaspoon butter
2 cloves garlic, thinly sliced
1 stalk lemongrass, bottom 4-inches minced (about 1 tablespoon)
2 walnut-sized shallots, thinly sliced
1 lemon, zested
Marinade:
1 teaspoon cornstarch
2 teaspoons fish sauce
Sauce:
1/4 cup fresh lemon juice
1/4 cup chicken broth
1 tablespoon black pepper
1 tablespoon sugar
2 teaspoons cornstarch
Combine marinade ingredients in a bowl. Add chicken and stir to coat.
Let stand for 10 minutes.
Combine sauce ingredients in a small bowl; stir until sugar is dissolved.
Place a stir-fry pan over high heat until hot. Add oil and butter; stir
until butter melts. Add garlic, lemongrass, and cook; stirring, until
fragrant, about 30 seconds. Add chicken and stir-fry, until it is cooked
through, about 4 minutes.
Add sauce and bring to a boil while stirring, until sauce thickens
slightly. Add lemon zest and toss to evenly coat meat. Serve and enjoy!
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