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Vietnamese Lemongrass Chicken

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

15 min

Ready

55 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 pounds chicken
frying type
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½ cup lemongrass
about 4 stalks, minced
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3 each scallions, spring or green onions
all of them
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2 tablespoons peanut oil
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2 each red chili peppers
chopped
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2 teaspoons sugar
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½ cup chicken broth
fresh / can'd
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¼ teaspoon black pepper
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1 teaspoon salt
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Garnish
½ cup peanuts
roasted and chopped
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2 tablespoons nuoc mam
*
1 x cilantro
chopped
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Ingredients

Amount Measure Ingredient Features
1.4 kg chicken
frying type
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118 ml lemongrass
about 4 stalks, minced
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3 each scallions, spring or green onions
all of them
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3E+1 ml peanut oil
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2 each red chili peppers
chopped
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1E+1 ml sugar
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118 ml chicken broth
fresh / can'd
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1.3 ml black pepper
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5 ml salt
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Garnish
118 ml peanuts
roasted and chopped
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3E+1 ml nuoc mam
*
1 x cilantro
chopped
* Camera

Directions

Hack the chicken into small serving pieces, chopping through the bones with a very sharp cleaver.

Remove the outer leaves of the lemongrass and finely slice the tender white part at the base of the stalks.

Bruise with a mortar and pestle or the handle of a cleaver.

Finely slice the scallions, including the green tops.

Mix the chicken with the salt, ¼ teaspoon pepper, the lemongrass and scallions and set aside for 30 minutes.

Heat a wok and add the oil, and when the oil is hot add the chicken mixture and stir-fry for 3 minutes.

Add chile peppers and stir-fry on medium heat for 10 minutes or until chicken no longer looks pink.

Season with sugar and pepper and add the chicken stock.

Stir for a few minutes.

Garnish with the peanuts, "nuoc mam" and coriander.

Serve with rice, if desired.

This quickly prepared but terrifically flavorful dish is great served with rice paper wrappers.

I love it with a few leaves of mint and basil.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 410g (14.5 oz)
Amount per Serving
Calories 82945% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 304mg 101%
Sodium 930mg 39%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 208g
Vitamin A 6% Vitamin C 4%
Calcium 8% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
 

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