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Photo of Lemon grass chicken and noodles by WW

Lemon grass chicken and noodles

6
4
0
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Easy
Homemade Thai food may seem intimidating, but it is easier than you may think. All you need is a little lemon grass, lime zest, red pepper flakes, and cilantro, and you're on your way using this simple, easy-to-follow method. Lemon grass is a fragrant herb that provides a zesty, lemony flavor. Lemon grass stalks are thick and grassy. Choose ones that feel firm and have tight bulbs. The tops may be a little dry but they shouldn’t look overly dry, brown, or yellow, and the stalks should smell fragrant. The entire stalk is edible, but the tender middle section is the prized section for flavor.

Ingredients

Cooking spray

1 spray(s)

Uncooked boneless skinless chicken breast(s)

12 oz, cut into 1-inch pieces

Uncooked scallion(s)

4 medium, green and white parts, chopped

Lemongrass

2 Tbsp, buy 1 stalk, discard tough outer portion and coarsely chop interior

Garlic clove(s)

2 medium clove(s), minced

Fat free chicken broth

1 cup(s), reduced-sodium

Low sodium soy sauce

2 Tbsp

Lime zest

1 tsp, freshly grated

Red pepper flakes

½ tsp, crushed

Cooked whole-wheat spaghetti

3½ cup(s), kept hot (about 8 oz uncooked)

Cilantro

½ cup(s), leaves, fresh, coarsely chopped

Instructions

  1. Coat a large nonstick skillet or wok with cooking spray and set pan over medium-high heat. Add chicken and cook 5 minutes, until golden brown on all sides.
  2. Add scallions, lemongrass, and garlic and stir-fry 2 minutes.
  3. Add broth, soy sauce, zest, and red pepper flakes and bring to a simmer. Simmer until chicken is cooked through, about 5 minutes.
  4. Add spaghetti and cook 1 minute to heat through. Remove from heat and stir in cilantro. Yields about 1 1/4 cups per serving.

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