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Ingredients
- 1Â 2/3 lb boneless skinless chicken
- Â Â (thighs or possibly breasts)
- 2 tsp cornstarch
- 1 Tbsp. water
- 3 Tbsp. oil divided
- 2 x garlic cloves minced
- 2 tsp minced fresh chiles, such as Thai
- Â Â (or possibly dry chile flakes)
- 2 x lemongrass stalks, white part only finely minced
- 1 sm thinly-sliced onion sliced lengthwise
- 1/2 c. low-sodium chicken stock
- 1 Tbsp. fish sauce
- 1 tsp granulated sugar
- 1 tsp light brown sugar
- 5 x cilantro sprigs cut 2" lengths
Directions
- Cut chicken into thin bite-sized strips. Combine the cornstarch, water and chicken in a bowl. Toss to coat the meat proportionately. Set aside to marinate for 15 min.
- Heat 1 1/2 Tbsp. of the oil in a skillet over high heat. Add in the chicken and stir till the edges turn white, about 3 min. Transfer to a plate and keep hot.
- Wipe the pan clean. Add in the remaining 1 1/2 Tbsp. of oil and heat over medium heat. Add in the garlic, chiles and half of the lemongrass and stir till fragrant, about 10 seconds. Add in the onion and chicken stock and cook till the onion is soft, about 5 min.
- Stir in the chicken, remaining lemongrass, fish sauce and granulated and brown sugars and cook till the chicken is cooked through, about 3 to 4 min. Transfer to a plate, garnish with the cilantro and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 385 | |
| Calories from Fat 265 | 69% |
| Total Fat 29.61g | 37% |
| Saturated Fat 6.31g | 25% |
| Trans Fat 0.26g | |
| Cholesterol 96mg | 32% |
| Sodium 492mg | 21% |
| Potassium 300mg | 9% |
| Total Carbs 3.92g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.02g | 1% |
| Protein 24.58g | 39% |
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