Lemon grass chicken and noodles
4
Points®
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 skinless boneless chicken breast
12 oz, cut into 1-inch pieces
Scallions
4 medium, green and white parts, chopped
Lemongrass
2 Tbsp, buy 1 stalk, discard tough outer portion and coarsely chop interior
Garlic
2 clove(s), minced
Fat free chicken broth
1 cup(s), reduced-sodium
Less 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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