![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2010\/08\/lemon-grass-chicken-over-noodles-R067191-l.jpg\" "\\"lemon-grass-chicken-over-noodles-R067191-l\\"")
<\/a>2 T. sugar <\/span><\/p>\n3 T. water <\/span><\/p>\n 1\/3 C. chicken broth <\/span><\/p>\n 3 T. fish sauce or oyster sauce <\/span><\/p>\n 1 tsp. cornstarch <\/span><\/p>\n 2 T. cooking oil <\/span><\/p>\n 2 T. finely chopped fresh lemongrass or 1 tsp. finely shredded lemon peel <\/span><\/p>\n 3 cloves garlic, minced <\/span><\/p>\n 1 large onion, halved lengthwise and thinly sliced <\/span><\/p>\n 1 medium carrot, thinly bias sliced <\/span><\/p>\n 2 C. broccoli flowerets <\/span><\/p>\n 1 medium red or green sweet pepper, cut into 1-inch squares <\/span><\/p>\n 2 fresh red chile peppers, seeded and cut into thin strips (see Note below) <\/span><\/p>\n 12 ounces skinless, boneless chicken breasts or thighs, cut into bite-size strips <\/span><\/p>\n 3 C. hot cooked Chinese egg noodles, vermicelli, capellini, fettuccine, or linguine <\/span><\/p>\n Snipped fresh cilantro or flat-leaf parsley (optional) <\/span><\/p>\n Lemon twists (optional) <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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…<\/p>\n