| 2 T. brown sugar |
| 1/4 c. unsalted chicken stock |
| 2 T. fish sauce |
| 4 t. lower-sodium soy sauce |
| 2 t. sambal oelek (ground fresh chile paste) |
| 2 T. canola oil, divided |
| 1 T. sliced peeled fresh lemongrass |
| 2 garlic cloves, sliced |
| 1 c. sliced red bell pepper |
| 1/2 c. sliced shallots |
| 8 oz. haricot verts, trimmed |
| 1 lb. boneless, skinless chicken thighs, thinly sliced |
| 1/3 c. unsalted cashews |
| 1 Thai chile, thinly sliced |
Combine first 5 ingredients.
Heat a large wok or large skillet over high heat. Add 1 T. oil; swirl to coat. Add lemongrass and garlic; stir-fry 30 seconds. Remove from pan with a slotted spoon; place in a small bowl.
Add bell pepper, shallots, and haricots verts to pan. Stir-fry 4 minutes. Remove vegetables from pan with a slotted spoon; add to lemongrass mixture.
Add remaining 1 T. oil to pan; swirl to coat. Add chicken in a single layer; cook 6 minutes or until browned. Add cashews and chile to pan; stir-fry 2 minutes or until chicken is done.
Stir in stock mixture and vegetable mixture. Bring to a boil; cook 8 minutes or until sauce begins to thicken.
Serve immediately.
Serves 4.