Bangkok Thai's Lemongrass Chicken Stir-Fry

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Serves/Makes: 4
Ready in: < 30 minutes

• 2 tablespoons canola or soy oil
• 2 tablespoons shallots or onions, sliced
• 2 teaspoons garlic, minced
• 1 1/4 pound boneless chicken breast, thinly sliced
• Thai chile or chile flakes, optional
• 1/4 cup fresh lemongrass, thinly sliced
• 1/4 cup coconut milk
• 1 tablespoon palm sugar or granulated sugar
• 2 1/2 tablespoons fish sauce (salt may be used as a substitute)
• 1 pinch ground white pepper
• 25 fresh Thai basil leaves
• 1 tablespoon kaffir lime leaves, thinly sliced (lime zest may be substituted)
• 1 teaspoon lime juice
• steamed jasmine rice
• stir-fried fresh vegetables (such as baby carrots, mushroom, bell peppers, squash and Thai, Japanese or domestic eggplant)