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Chicken with Lemon Grass and Chili















Trans-fat Free


3 pounds chicken
4 cloves garlic
1 large onions
3 tablespoons vegetable oil
1 x salt
2 tablespoons lemongrass
1 teaspoon hot chili peppers
4 tablespoons fish sauce
1 tablespoon sugar
1 tablespoon caramel sauce
1 cup water


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 of salt, garlic and onion.

Fry over medium heat until onion is opaque.

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 chicken is tender.

Stir occasionally and add water if necessary.

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 color.

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 jar in refrigerator.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 475g (16.8 oz)
Amount per Serving
Calories 77941% of calories from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 303mg 101%
Sodium 1379mg 57%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 201g
Vitamin A 4% Vitamin C 11%
Calcium 9% Iron 26%
* based on a 2,000 calorie diet How is this calculated?


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