2 T. sugar

3 T. water

1/3 C. chicken broth

3 T. fish sauce or oyster sauce

1 tsp. cornstarch

2 T. cooking oil

2 T. finely chopped fresh lemongrass or 1 tsp. finely shredded lemon peel

3 cloves garlic, minced

1 large onion, halved lengthwise and thinly sliced

1 medium carrot, thinly bias sliced

2 C. broccoli flowerets

1 medium red or green sweet pepper, cut into 1-inch squares

2 fresh red chile peppers, seeded and cut into thin strips (see Note below)

12 ounces skinless, boneless chicken breasts or thighs, cut into bite-size strips

3 C. hot cooked Chinese egg noodles, vermicelli, capellini, fettuccine, or linguine

Snipped fresh cilantro or flat-leaf parsley (optional)

Lemon twists (optional)

 

For sauce: In a small saucepan, heat sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly. Reduce heat to low and cook until sugar is melted and light brown (about 3 minutes more). Stir as necessary after sugar begins to melt. Carefully add water, stirring until sugar is dissolved. Remove from heat. Stir together chicken broth, fish sauce, and cornstarch; stir into sugar mixture. Set aside. Add 2 T. cooking oil to a wok or a 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry lemon grass or lemon peel and garlic in hot oil for 15 seconds. Add the onion and carrot; stir-fry for 2 minutes. Add broccoli; stir-fry for 2 minutes. Add sweet pepper and red chile pepper; stir-fry for 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken to wok; stir-fry about 4 minutes or until no longer pink. Push chicken from center or wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok; cook and stir about 1 minute or until heated through. Serve immediately over noodles. If you like, sprinkle with cilantro and garnish with lemon twists. Makes 4 servings.