Delicious Spicy Lemon-Grass Chicken Recipe

Chicken breasts are notorious for being easy to be overcooked, leaving behind nothing but a bland, dry, and boring taste. This new recipe will allow you to spice up the natural flavors of the chicken breasts as well as showing you how to keep the juices and tenderness. This recipe can serve three people. No need to measure exactly, because it is the final seasoning and tasting that really matters.

You will need:
-2 pieces of large chicken breasts, thawed. cut into 1/2 inch cubes, or 1/2 inch vertical slices.

for marinade:
-1/2 teaspoons of salt
-1 tablespoon of sugar
-1 tablespoon of chopped garlic
-1 tablespoon of chopped onion (any kind, the red kind smells better)
-1 tablespoon of chopped lemongrass (you can easily buy this at Asian supermarket, they come in frozen plastic containers or you can chop up fresh ones)
-1 tablespoon of fish sauce (don't worry, it's actually very tasty and a big secret of world's top chefs for many marinade recipes, buy it at Asian markets)

other ingredients:
-a combination of maximum 2 kinds of vegetable (any more will simply give too much different flavor). Vegetables must be sliced thin for faster cooking. Example: sliced carrots and sliced broccoli, or chopped asparagus and zucchini.
-cooking oil. Olive oil (not extra virgin- they're not stable at high heat) or virgin coconut oil.
-thickener: 50/50 tapioca flour and water or 50/50 cornstarch and water.

Directions:
1. Combine the chicken and marinade together into a bowl and press the contents down with a saran wrap. Then with the wrap on, put the bowl into the refrigerator so that the ingredients can soak in faster. ~ for a least 15 minutes.

2. Heat a pan or pot (nonstick is best) over medium heat.

3. Put in the chicken with marinade and stir quickly. Important: Immediately take the chicken out even when it is still slightly raw. The reason is because we don't want to dry out the chicken, don't worry, you will cook it more gentle later on.

4. With the same heat and remaining marinade and oil in the pot, throw in the vegetables. Stir well until they are almost cooked, but not entirely cooked. This is also very important. Add a little water (1 tablespoon) for some moisture.

5. Now put in the slightly-raw-but-moist chicken into the pot along with the vegetables in there and lower the heat to Low. You must put a cover on for everything to steam so that no moisture from the chicken is lost. Steam for less than 4 minutes. Don't worry, chicken will be cooked very fast because of the way you cut it.

6. Remove cover. Important: Final seasoning and tasting is everyone's personal skill. Taste the food. If it is too bland, add a bit fish sauce. If too salty, add a bit water and sugar. Finally, sprinkle a few drops of lime or lemon.

7. Once the taste is satisfactory, put in the thickener, just enough until you get the desired consistency. You now have your own homemade delicious sauce that will make everyone think you bought it at a special store.

8. Remove from heat, and have the cover remains on for a bit, so that the chicken won't loose any more moisture.

9. Enjoy the delicious, spicy, and extremely aromatic recipe along with the tender chicken breasts over white rice or brown rice if that's what you prefer. Bon appetite!