Thai Green Chile Stir Fry On A Bed Of Lettuce

Ingredients

1stock Lemongrass
1 cupChicken stock
2Jalapeño chillies seeded and coarsely chopped
1Fresno chile, chopped
1large shallot, chopped
4 cloveGarlic, peeled
1 Inchpiece ginger, grated or minced
1 tbspDark brown sugar
1 Handfulfresh cilantro leaves
1 Handfulfresh mint leaves
1 tspGround cumin
1 tspGround coriander
2 tbspTamari
1Freshly ground pepper
2Limes, juiced
1Kosher salt if not using fish sauce
2 tbspHigh temperature cooking oil
1 1/2 lbThinly sliced chicken
1Sweet red bell pepper, thinly sliced
1Sweet yellow onion
1large head iceberg lettuce, well chilled, cored, quartered, and very thinly shredded

1

Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.
2

Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.
3

Heat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.