Lemongrass Chicken
Yield
4 servingsPrep
20 minCook
10 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
|
*
|
| Marinade | |||
| ½ | cup |
lemongrass
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
peanut oil
|
|
| 2 | small |
hot chili peppers
|
*
|
| 2 | teaspoons |
sugar
|
|
| ½ | cup |
chicken broth
|
|
| ½ | cup |
peanuts
|
|
| 2 | tablespoons |
cilantro
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
whole chicken
|
*
|
| Marinade | |||
| 118 | ml |
lemongrass
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
peanut oil
|
|
| 2 | small |
hot chili peppers
|
*
|
| 1E+1 | ml |
sugar
|
|
| 118 | ml |
chicken broth
|
|
| 118 | ml |
peanuts
|
|
| 3E+1 | ml |
cilantro
|
|
Directions
Mix the chicken pieces with the salt, pepper, lemongrass and scallions.
Set aside for at least 30 minutes, overnite is better.
Heat the Wok, add the oil, when the oil is hot add the chicken pieces, stir and cook for 3 or more minutes.
Add the chili peppers and stir and cook over medium heat until chicken no longer looks pink.
Season with sugar and more of the black pepper, (or use white pepper at this step).
Add the chicken stock stir for a few more minutes.
