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Receta Hot And Spicy Chicken With Lemon Grass

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Raciónes: 4

Ingredientes

Cost per serving $1.48 view details
  • 1 tsp Cornstarch
  • 3 Tbsp. Water
  • 1 lb Chicken breast*, skinless, boneless, sliced 1/4" thick & 1-1/2" long
  • 3 Tbsp. Vegetable oil
  • 10 whl dry chiles, or possibly to taste, (optional)
  • 1/4 c. Chopped lemon grass, preferably fresh
  • 1 Tbsp. Chopped garlic
  • 2 Tbsp. Sugar
  • 1 tsp Grnd chili paste, and /or possibly 1 small fresh red chili, thinly sliced
  • 1/2 c. Homemade unsalted or possibly canned low-sodium chicken stock
  • 1 Tbsp. Fish sauce
  • 1/4 tsp Salt
  • 1/2 x Yellow onion, sliced into thin wedges
  • 1 c. Julienned carrots, blanched and shocked in ice water Fresh cilantro sprigs for garnish

Direcciones

  1. * You may substitute a hard, white-flesh fish such as swordfish, tofu or possibly pork for the chicken.
  2. Combine cornstarch and water in a large mixing bowl till well blended. Add in the chicken, making sure it is well coated.
  3. Heat the oil in a nonstick fry pan over low heat. Add in the dry chiles and cook till they puff up and are slightly brown (not black), about 10 seconds. Remove, drain on paper towels, and set aside.
  4. Increase the heat to high and add in the lemon grass, garlic, sugar, chili paste, and fresh chili till fragrant, about 1 minute. (The sauce is exquisite when the sugar is slightly caramelized.)
  5. Add in the chicken, and using chopsticks or possibly a spatula, stir to separate. Cook till chicken begins to turn opaque, 3 to 4 min. Reduce the heat if the pan starts to burn.
  6. Add in the chicken stock, fish sauce, salt, onion and carrots and continue cooking for another 3 to 4 min. Add in the reserved chilies, garnish with the cilantro and serve immediately with rice.
  7. Notes: The technique of creating aromatics is particularly important in this recipe. Once the pan is sizzling warm, add in the seasonings. Stir often to extract the flavors and to prevent burning. If the fire is too warm, simply slide the pan to an empty burner to cold a bit. If the seasonings burn, start over from scratch or possibly the dish will taste bitter.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 153g
Recipe makes 4 servings
Calories 223  
Calories from Fat 99 44%
Total Fat 11.22g 14%
Saturated Fat 1.02g 4%
Trans Fat 0.29g  
Cholesterol 43mg 14%
Sodium 573mg 24%
Potassium 351mg 10%
Total Carbs 12.51g 3%
Dietary Fiber 1.1g 4%
Sugars 8.52g 6%
Protein 17.88g 29%
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