LEMONGRASS CHICKEN

Lemongrass Chicken image

A Vietnamese style recipe originally from Good Taste magazine . Quick and tasty. Easily made gluten-fre by using a gluten-free suitable fish sauce

Provided by Jubes

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

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Ingredients

1 tablespoon peanut oil
600 g chicken breast fillets, thinly sliced
1 long fresh red chili, thinly sliced diagonally
2 stems lemongrass, pale section only, finely chopped
2 tablespoons fish sauce (gluten-free if needed for a gf diet)
1 tablespoon caster sugar or 1 tablespoon grated palm sugar
3 green onions, ends trimmed, thinly sliced diagonally
1/3 cup dry roasted salted peanut, coarsely chopped
steamed rice, to serve

Steps:

Heat the oil in a wok over high heat.
Add the chicken in batches and stir-fry for 2 minutes or until browned. Usually around 3 batches of chicken (If cooked in onw whole batch it tends to stew rather than cook throough and brown).
Transfer the browned chicken to a large plate.
Add the chilli and lemon grass to the wok and stir-fry for 1 minute or until aromatic.
Add the chicken back into the wok along with the fish sauce, sugar and half the shallot to the wok and stir-fry for 1 minute or until the chicken is heated through.
Divide the chicken mixture among 4 serving plates.
Scatter the peanuts and remaining shallot over the chicken.
Serve with steamed rice.

Nutrition Facts : Calories 330.4, Fat 16.7, SaturatedFat 2.7, Cholesterol 96, Sodium 1036.2, Carbohydrate 8.4, Fiber 1.8, Sugar 4.5, Protein 37

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