You are here

Lemongrass Chicken

Global.Potpourri's picture
  Lemongrass stalks 2
  Boneless chicken breast 1 Pound, cut into strips
  Fish sauce 2 Tablespoon
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Green onions 3 , cut into 1-inch pieces
  Minced garlic 1 Tablespoon
  Oil 2 Tablespoon (For Stir Frying)
  Red chilies 2 , seeded and julienned
  Chopped basil leaves/Mint leaves/combination 1⁄4 Cup (4 tbs)

1. Remove tops and tough outer leaves of lemongrass and slice tender hearts as thin as possible. In a bowl combine chicken, lemongrass, 1 tablespoon of the fish sauce, sugar, salt, pepper, green onions, and garlic. Toss to coat chicken evenly and allow to marinate 1/2-1 hour.
2. In a wok or skillet heat oil over medium-high heat. Add chiles, stir-fry a few seconds, and add chicken mixture. Stir-fry until chicken shows no trace of pink (about 3-4 minutes). Add a little water if necessary to prevent scorching. When chicken is done to taste sprinkle with remaining fish sauce, toss with basil or mint, and transfer to serving platter.

Recipe Summary

Main Dish
Stir Fried

Rate It

Your rating: None
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 842 Calories from Fat 318

% Daily Value*

Total Fat 36 g55.3%

Saturated Fat 5.4 g27.2%

Trans Fat 0.1 g

Cholesterol 263.1 mg87.7%

Sodium 3586.6 mg149.4%

Total Carbohydrates 17 g5.6%

Dietary Fiber 2.3 g9.2%

Sugars 8.1 g

Protein 109 g217.3%

Vitamin A 41% Vitamin C 94.8%

Calcium 13.4% Iron 30.8%

*Based on a 2000 Calorie diet

Lemongrass Chicken Recipe