Thai Style Chicken with Water Chestnut *

Ingredients:

- 3 chicken breasts, sliced

- 1 red pepper, julienned

- 1 dozen water chestnuts

- 2 stalks celery, sliced

- 2 cloves garlic, minced

- 1 tsp ginger, minced

- 1 dozen fresh basil, torn into small pieces

- 1 tsp salt

- 4 tbsp oil

Sauce Ingredients:

- 1 stalk lemongrass

- 1/4 cup water

- 1 tsp corn starch

- 2 tbsp gluten-free soy sauce

- 2 tbsp sugar

- 1 tbsp red wine vinegar

Preparation:

- Cut lemongrass in 2 inches long sections. In a small pot, add 1/4 cup water and immerse lemongrass in water. Boil water and then simmer for 5 minutes with lid on. Pour lemongrass juice into a small bowl and let cool.

- Take 1 inch stem of lemongrass and mince as finely as possible. Add minced lemongrass to the bowl. Then add corn starch, soy sauce, sugar, and wine vinegar. Mix until corn starch and sugar are completely dissolved.

- Add 3 tbsp oil in a frying pan on medium-high heat. Saute sliced chicken for 3-4 minutes, until juice starts to come out. Take the chicken out and place on a plate.

- In the same frying pan, heat remaining oil on medium heat. Saute ginger and then garlic in the pan until aromatic. Add red pepper, celery, and water chestnut. Sauté for 5 minutes.

- Bring the chicken back to the frying pan and pour in the sauce. Sauté until sauce thickens. Add basil leaves and saute for another minute.