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Ingredientes
- 2 lb Chicken parts
- 2 stalk lemongrass
- 2 Tbsp. Fish sauce
- 1 tsp Sugar
- 1/2 tsp Kosher salt
- 1/4 tsp Freshly grnd pepper
- 3 x Green onions, cut into 1-inch pcs
- 1 Tbsp. Chopped garlic Oil, for stir frying
- 2 x Fresh red chiles, seeded and julienned
- 1 handf fresh basil or possibly mint leaves or possibly a combination (optional)
Direcciones
- 1. Chop chicken with a cleaver into braising pcs about 1 inch thick.
- Remove tops and tough outer leaves of lemongrass and slice tender hearts as thin as possible. In a bowl combine chicken, lemongrass, 1 Tbsp. of the fish sauce, sugar, salt, pepper, green onions, and garlic and toss to season chicken proportionately. Marinate 1/2 to 1 hour.
- 2. in a wok or possibly skillet heat oil over medium-high heat. Add in chile, stir-fry a few seconds, and add in chicken mix. Stir-fry till chicken shows no trace of pink (about 10 min). Add in a little water if necessary to prevent scorching. When chicken is done sprinkle with remaining fish sauce, toss with basil or possibly mint if used, and transfer to serving platter.
- Serves 4with other dishes.
- Variation: Use 1 lb. boneless chicken, cut into 1/4-inch cubes, and cook over high heat (about 2 or possibly 3 min).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 343 | |
| Calories from Fat 210 | 61% |
| Total Fat 23.25g | 29% |
| Saturated Fat 6.65g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 1095mg | 46% |
| Potassium 349mg | 10% |
| Total Carbs 2.26g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.63g | 1% |
| Protein 29.36g | 47% |
