Lemongrass chicken

Lemongrass chicken


Try this fresh Vietnamese staple thatll have you eating in a snap.

The ingredient of Lemongrass chicken

  1. 650g chicken thigh fillets, cut into 2cm pieces
  2. 2 brown onions, halved, sliced lengthways
  3. 1 stalk lemongrass, white part only, finely chopped
  4. 3 garlic cloves, finely chopped
  5. 1/4 cup (60ml) fish sauce
  6. 1/4 cup (60ml) low-salt soy sauce
  7. 1/4 cup (60ml) lime juice
  8. 1/4 cup (55g) brown sugar
  9. 1/2 cup Vietnamese mint leaves
  10. 1/2 cup coriander leaves
  11. Steamed jasmine rice, to serve

The instruction how to make Lemongrass chicken

  1. Combine the chicken, onion, lemongrass, garlic, fish sauce, soy sauce, lime juice and brown sugar in a large bowl. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
  2. Heat a wok over high heat. Use a slotted spoon to lift the chicken from the marinade, reserving the marinade. Add one-quarter of the chicken to the wok and stir-fry for 3-4 minutes or until chicken is cooked through and beginning to caramelise. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.
  3. Pour the marinade into the wok and bring to the boil. Cook, stirring occasionally, until marinade is reduced by half. Remove from heat and pour over the chicken.
  4. Divide chicken among serving plates and sprinkle with mint and coriander leaves. Serve immediately with steamed rice.

Nutritions of Lemongrass chicken

fatContent: 325.757 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 17 grams carbohydrates
fibreContent: 17 grams sugar
cholesterolContent: 32 grams protein
sodiumContent: 128 milligrams cholesterol

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