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Chicken with Lemon Grass

 

41

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

2 pounds chicken thighs, boneless, skinless
1 each lemongrass
stalk, chopped
*
1 tablespoon fish sauce
3 tablespoons vegetable oil
1 medium onions
sliced
2 each garlic cloves
chopped
3 each scallions, spring or green onions
cut into 1 inch pieces
2 tablespoons vinegar
1 tablespoon ginger
chopped
¼ cup water
1 tablespoon fish sauce
1 teaspoon cornstarch
1 teaspoon sugar
¼ teaspoon red pepper flakes
crushed
*
Rice; rice
cooked
*

Directions

Remove bones and skin from chicken thighs; cut chicken into 1-inch pieces.

Mix lemon grass and 1 tablespoon fish sauce in glass or plastic bowl; stir in chicken.

Cover and refrigerate at least 1 hour.

Heat oil in wok or 10-inch skillet until hot.

Add sliced onion and garlic; stir-fry 1 minute.

Add chicken and scallions; stir-fry 5 minutes.

Reduce heat; cover and cook, stirring occasionally, 2 minutes.

Mix vinegar and ginger root; reserve.

Mix remaining ingredients except rice; stir into chicken mixture.

Stir in reserved vinegar mixture.

Heat to boiling, stirring constantly; cook and stir until thickened, about 1 min.

Serve with rice.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 312g (11.0 oz)
Amount per Serving
Calories 64660% of calories from fat
 % Daily Value *
Total Fat 43g 66%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 704mg 29%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 109g
Vitamin A 11% Vitamin C 10%
Calcium 6% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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