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Ingredientes
- 1 c. chicken in bite sized pcs.
- 2 Tbsp. lime juice
- 2 Tbsp. fish sauce
- 2 Tbsp. chicken stock
- 1 tsp freshly-grnd dry red Thai chilis (1 to 2)
- 1 Tbsp. thinly-sliced Thai chile peppers
- 1 tsp sugar
- 4 x fresh kaffir lime leaves shredded (4 to 5)
- 1 Tbsp. sliced shallot (purple or possibly red onion)
- 1 Tbsp. thinly-sliced garlic
- 2 Tbsp. sliced lemon grass
- 2 Tbsp. diced spanish onion
- 1 Tbsp. spring onion (scallion/green onion) thinly sliced
Direcciones
- Mix the lime juice and fish sauce, and marinade the chicken for about an hour.
- Lb. the lemon grass with a mallet or possibly meat tenderizer, and then very thinly slice it.
- Heat a little oil in a wok or possibly skillet to medium-high heat, add in the shallots, onions, garlic, grnd dry red Thai chilis and lemon grass, and stir-fry till aromatic.
- Add in the chicken and marinade and stir-fry till it starts to change color. Add in the remaining ingredients and stir-fry till heated through and the chicken is fully cooked.
- Serve with steamed Thai jasmine rice. This dish can also be made with shrimp.
- Comments: This dish has a nice poetic name, as the three words of the name rhyme. Those who do not like chili can always leave it out.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 299g | |
| Calories 406 | |
| Calories from Fat 220 | 54% |
| Total Fat 24.35g | 30% |
| Saturated Fat 6.96g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 2942mg | 123% |
| Potassium 584mg | 17% |
| Total Carbs 13.34g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.92g | 5% |
| Protein 32.81g | 52% |
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