Lemongrass Chicken (or Tofu)

Great for a quick dinner - cooks up a nice sweet and spicy sauce with a citrus tang. I make it with chicken, but you can alter the recipe for tofu, too. Serve with steamed rice, and add vegetables or steam them for a crispy, fresh side. It's a nice alternative to ordering take out! Serves 2.

Ingredients:
1/2 lb. Cubed chicken (or tofu)
Flour
1 tsp. Vegetable Oil
2 cm pc. Fresh Ginger - grated or finely chopped (or 1 tsp. dried)
1 Garlic Clove (crushed)
1 Small Red Chili
5 cm pc. Lemongrass (finely chopped or grated)
2/3 C. Chicken Stock
1 T Fish Sauce
2 tsp. Sugar
1/2 tsp. Salt
Juice of 1/2 Lime
1-2 T. honey

Other:
Medium Bowl
Medium skillet or wok

Toss cubed chicken in bowl with enough flour to coat. Add oil, ginger, garlic, chilies, and lemongrass to wok. Heat on medium and add cubed chicken 3-4 minutes.

Add chicken stock, fish sauce, sugar, salt, and lime juice. Once bubbles begin to appear (light boil), reduce heat and simmer for approximately 30 minutes. Stir occasionally to prevent burning. Stir in honey during last 5-10 minutes of simmering.

Serve over steamed white rice and enjoy!