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Chicken with Lemon Grass & Cashews

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 each hot chili peppers
small
* Camera
1 x vegetable oil
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1 cloves garlic
peeled and minced
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1 pound chicken
sliced
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½ teaspoon sugar
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1 tablespoon oyster sauce
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1 tablespoon fish sauce
nuoc mam
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3 tablespoons chicken broth
or water
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½ cup cashew nuts
roasted
* Camera
1 tablespoon lemongrass
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2 each shallots
cut into quarters
* Camera

Ingredients

Amount Measure Ingredient Features
2 each hot chili peppers
small
* Camera
1 x vegetable oil
* Camera
1 cloves garlic
peeled and minced
Camera
453.6 g chicken
sliced
Camera
2.5 ml sugar
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15 ml oyster sauce
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15 ml fish sauce
nuoc mam
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45 ml chicken broth
or water
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118 ml cashew nuts
roasted
* Camera
15 ml lemongrass
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2 each shallots
cut into quarters
* Camera

Directions

  1. With a little oil, stir-fry the chilies until cooked evenly but not burnt, set aside.

  2. Fry the garlic, with a little more oil until gold, add the chicken, sugar, oyster sauce and fish sauce.

Fry until chicken is browned, lower the heat and add your liquid. Cook for few more minutes.

  1. When the chicken is completely cooked add the nuts, lemon don't break the chilies.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 25136% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 508mg 21%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 69g
Vitamin A 2% Vitamin C 2%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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