From the kitchen of Kate Bencker.  The original recipe
calls fish sauce, chili peppers & mint, which I don't add.  I
use fresh lemongrass because it grows in my yard.  
Serve over rice with pineapple chunks and peas -
Yummy-licious!
In a  saucepan, combine:
1/2 c chicken broth
1/2 c pineapple juice
3 Tbsp lemongrass paste
2 Tbsp fresh ginger, grated
2 tsp grated lime peel
1 Tbsp soy sauce
Bring to a boil.
Turn off heat & let flavors develop while cooking
chicken.

Heat in a large skillet:
1 Tbsp vegetable oil
Sear:
1 1/2 lbs boneless, skinless chicken breasts,
cut into 1-inch pieces  
Sear about 5 minutes or until golden brown.
Add:
1 Tbsp soy sauce     
Cook for 2 more minutes, then remove from heat.
Drain excess liquid.

Strain chicken broth mixture into a small bowl.
Stir in:
1 1/2 Tbsp cornstarch
Pour into the pan with chicken.
Cook until sauce begins to thicken, 3-5 minutes.

Sprinkle with:
1/4 c chopped fresh cilantro
Mix to combine.
Serve immediately over:
4 c DOLE Chef-Ready Cuts Pineapple Cubes,
thawed and drained
peas (optional)
rice or noodles


Makes 4 servings.
"Why fit in
when you were born to stand out?"
Lemongrass
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