GINGER AND LEMONGRASS RECIPES

Steps:

• Heat a wok over medium-high heat. Add first part of cooking oil and then chicken to heated oil. Toss until golden brown on all sides and cooked through, 3 to 4 minutes. Remove from wok and set aside.
• Add second part of cooking oil and then garlic, ginger, lemongrass and jalapenos. Saute until fragrant and lightly browned, ~2 minutes. Add sauce and bring to a simmer. Simmer until mixture thickens slightly, ~1 minute. Add chicken back to pan and toss to coat. Transfer chicken to a serving platter. Wipe out wok and return pan to heat.
• Add green beans, sesame oil and sesame seeds and saute just to heat beans through.
• If rice was made ahead and refrigerated, reheat it briefly in the microwave or in a saute pan with some oil over medium heat just to take the chill off. (If doubled, remember to save half the rice for Thursday.)
• Serve chicken over rice with green beans on the side. Squeeze lime juice over the top of the chicken and beans. Enjoy!

Steps:

• Mix chicken with 1 tbsp. fish sauce, the sugar, and 2 tbsp. ginger in a small bowl; set aside. In another small bowl, stir hoisin sauce with lime juice, peanut butter, and remaining 1 tsp. fish sauce until smooth; set sauce aside.
• Heat a large frying pan (not nonstick) over medium-high heat. Swirl in oil. Add garlic and remaining 1 tbsp. ginger and cook until fragrant. Add chicken and cook, stirring and breaking up chunks, until no longer pink, 1 1/2 to 2 minutes. Add carrot, water chestnuts, green onions, lemongrass, and chiles and cook until chicken is cooked through, about 1 minute more. Add cucumber and peanuts and stir to combine. Add salt to taste. Transfer to a serving bowl.
• To eat, spread some hoisin sauce on a lettuce cup. Top with chicken mixture, fold up, and eat with your hands.