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Lemongrass Chicken with Ginger
by Megan Maddox
serves: 4
  Chicken cutlets with Asian spices.
Ingredients:
  1/2 cup   low-sodium chicken broth
  1 tbsp   low-sodium soy sauce
  2 tbsp   pickled ginger, drained and chopped, 1 tbsp. liquid reserved
  1 tsp.   Asian (dark) sesame oil
  1/2 tsp   hot chili paste
  1 tsp   cornstarch
  1 tsp   canola oil
  3 tbsp   chopped shallots
  2 ea   garlic cloves, minced
  1/2 lb.   fresh green beans, trimmed and cut into 2-inch pieces
  1 ea   red bell pepper, cut into 1-inch chunks
  1 ea   lemongrass stalk, timmed and finely chopped
  1 tbsp   packed light brown sugar
  4 1/4-lb   chicken cutlets
Directions:
  1. Mix the broth, soy sauce, the reserved ginger liquid, the sesame oil, chili paste, and cornstarch in a small bowl until blended.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the shallots, pickled ginger, and garlic; cook, stirring frequently, until fragrant, about 30 seconds. Add the green beans and bell jpepper; cook until the vegetables are crisp-tender, about 5 minutes. Stir in the broth mixture and bring to a boil. Cook, stirring, until the mixture thickens slightly, about 1 minute.
3. Meanwhile, combine the lemongrass and brown sugar in a small bowl; rub over both sides of the chicken.
4. Lightly spray a large nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add the chicken and cook until cooked through, 3-4 minutes per side. Serve with the vegetables.
Serving= 1 chicken cutlet with generous 1 C. vegetables.
Points: 5