My friend Bob came over for dinner tonight and I made an easy chicken stir-fry dish that I found in the current Cooking Light magazine. It was called Stir-Fried Lemongrass Chicken. I made one small change in the recipe by serving it with white rice instead of rice noodles in order to have the rice ready when we got back from church. It was really simple. Cut up a red bell pepper and 2 shallots into thin slices as well as some green beans. Make a mixture of 1 tablespoon brown sugar, 2 tablespoons chicken broth, 1 tablespoon fish sauce, 2 teaspoons soy sauce and 1 teaspoon chili garlic paste (or some other chili paste that you may have in the cupboard). Heat some canola oil in your wok. Cook 2 sliced garlic cloves and 1 tablespoon fresh lemongrass for 1 minute and then remove and set aside. Cook the vegetables for about 2 minutes. Remove from wok and keep warm. Add 1 pound of boneless chicken, cut into slices. Cook this for about 2 minutes until they start to brown. Add 1/3 cup of cashews and cook for another 2 minutes. Finally add the vegetables and chicken broth mixture to the pan. Bring to a boil and cook for 1 minute and serve immediately. Excellent meal – and very easy!