This healthy and colorful recipe will please everyone at dinnertime - even the kids. Slices of chicken (or pork) are cooked in a special Thai-style sweet and sour sauce that's tangy-delicious. Add shiitake mushrooms and bok choy, plus fresh vegetables such as bell peppers and tomatoes plus fresh coriander, and you've got a low-fat, one-dish meal that also makes a great party or potluck dish.
INGREDIENTS:
3-4 boneless chicken breasts or 6-8 thighs, OR the equivalent of pork
4 Tbsp. soy sauce or tamari
1 tsp. arrowroot or cornstarch powder
1 red bell pepper, chopped into bite-size pieces
1 green bell pepper, chopped into bite-size pieces
4-6 fresh shiitake mushrooms, sliced
4 small "heads" boy choy, or the equivalent of 1 cup chinese cabbage, roughly chopped
5 green onions, cut into 2-3 inch lengths
canola oil for frying (or other vegetable oil)
handful of fresh coriander (for garnish)
SAUCE:
1 stalk lemongrass, cut into 3-inch lengths (for complete instructions, see link below)
1 tsp. chilli sauce (or 1 fresh red chilli, minced) - omit or reduce to half if cooking for children
1 Tbsp. rice vinegar
3 Tbsp. brown sugar
1 thumb-size piece galangal (or ginger), grated
3 cloves garlic, minced
1 Tbsp. soy sauce
2 kaffir lime leaves, fresh, dried, or frozen (available at your local Asian grocery store)
1 heaping tsp. arrowroot powder (or cornstarch) dissolved in 3 Tbsp. water
PREPARATION:
First, mix soy sauce with arrowroot or cornstarch powder - this is your marinade. Cut meat into bite-size slices and mix with the marinade. Allow to sit (stirring occasionally) while you prepare the sauce and vegetables.
Using a sharp knife, make superficial cuts along the lengths of lemongrass. Then gently bend these pieces to "bruise" the lemongrass (this releases the flavor and fragrance). Place these small stalks in a mixing bowl or pot. Note: For complete instructions on how to buy and cook with lemongrass, see:All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass
Add all other sauce ingredients to the bowl/pot except the arrowroot (or cornstarch) powder. Stir well. Now prepare all your vegetables for stir-frying.
Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add the chicken or pork (together with its marinade). Stir-fry 1-2 minutes, or until meat is firm (You may need to add 1 or 2 Tbsp. water to the wok/pan if it turns dry).
Add the sauce with the lemongrass to the meat, stirring well. Bring to a boil, then lower to medium heat and cover, simmering for 5 minutes.
Add the mushrooms and green onion. Continue cooking for another 5 minutes.
Add the bell peppers and continue cooking another 3 minutes. Finally, add the bok choy or chinese cabbage, stirring it in. Cook another 1-2 minutes, or until the boy choy or cabbage is tender.
Add the arrowroot/cornstarch (dissolved in water). Stir well. Turn down the heat to low. As the sauce in the dish thickens, do a taste test. (If not salty enough, add a little more fish sauce. If too salty, add a squeeze of lime juice. If not spicy enough, add a little more chilli sauce or fresh chilli. If not sweet enough, add a little more brown sugar. If too sweet, add a little more rice vinegar or some lime juice.)
Sprinkle with fresh coriander and serve immediately with plenty of Thai jasmine-scented rice. Note: do not try to eat the lemongrass or kaffir lime leaves.
Leftovers: this dish makes for great leftovers. Keep covered in the refrigerator for up to 1 week, or freeze in a casserole dish and then pop in the oven when you need a quick dinner.
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