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Chicken in Lemon Grass & Chili

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Yield

4 servings

Prep

35 min

Cook

45 min

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
3 pounds chicken Camera
4 Cloves garlic * Camera
1 large onions Camera
3 tablespoons vegetable oil Camera
1 x salt
to taste
* Camera
2 tablespoons lemongrass
minched
Camera
1 teaspoon hot chili peppers
ground
Camera
4 tablespoons fish sauce
(nuoc mam)
Camera
1 tablespoon sugar
granulated
Camera
1 tablespoon caramel sauce *
1 cup water Camera
Trans-fat Free, Low Carb

Directions

Rinse chicken and dry well. Cut into small pieces.

Peel garlic and slice finely.

Cut onion into halves lengthwise and then cut lengthwise into ½ inch strips.

Heat oil in large frying pan over medium heat.

Add a pinch of salt, garlic and onion.

Fry over medium heat until onion becomes translucent.

Add lemon grass and chili. Fry 1 to 2 minutes until fragrant.

Add chicken and cook until lightly browned.

Add fish sauce, sugar and caramel sauce. Mix well.

Add 1 cup water and cook 45 minutes or until chicen is tender.

Stir occasionally and add more water if necessary.

Makes 4 servings.

CARAMEL SAUCE:

Mix ½ cup sugar with 4 tablespoons of water in heavy saucepan.

Bring to a boil over medium heat and let boil until mixture changes colour.

Turn heat down to low and heat until brown.

Add ½ cup water to mixture. Stir until sugar is dissolved.

Remove from heat and store in a jar in the refrigerator.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 466g (16.4 oz)
Amount per Serving
Calories 765 41% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 303mg 101%
Sodium 1378mg 57%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 199g
Vitamin A 4% Vitamin C 6%
Calcium 7% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 
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