Stir-Fried Lemongrass Chicken

Ingredients

• 1 tablespoon brown sugar 
• 2 tablespoons canola oil divided
• 0.3 cup cashew pieces unsalted
• 2 tablespoons chicken stock see unsalted (such as Swanson)
• 1 tablespoon fish sauce 
• 2  garlic clove sliced
• 8 ounces haricots verts trimmed
• 1 tablespoon lemon grass fresh peeled sliced
• 2 teaspoons soy sauce 
• 1 cup bell pepper red sliced
• 0.5 cup shallots sliced
• 1 pound chicken thighs boneless skinless thinly sliced
• 1  thai chile thinly sliced
• 1 teaspoon chili paste depending on your taste pref fresh (ground chile paste)

Equipment

• bowl
• frying pan
• wok
• slotted spoon

Directions

1. Combine first 5 ingredients.
2. Heat a large wok or large skillet over high heat.
3. Add 1 tablespoon oil; swirl to coat.
4. Add lemongrass and garlic; stir-fry 30 seconds.
5. Remove from pan with a slotted spoon; place in a small bowl.
6. Add bell pepper, shallots, and haricots verts to pan; stir-fry 2 minutes.
7. Remove vegetables from pan with a slotted spoon; add to lemongrass mixture.
8. Add remaining 1 tablespoon oil to pan; swirl to coat.
9. Add chicken in a single layer; cook 2 minutes or until browned.
10. Add cashews and chile to pan; stir-fry 2 minutes or until chicken is done. Stir in stock mixture and vegetable mixture. Bring to a boil; cook 1 minute or until sauce begins to thicken.
11. Serve immediately.