Yield: 1 servings
|700 grams||Chicken fillets|
|3||Stems lemongrass; chopped and crushed|
|1 medium||Onion; chopped|
|3||Cloves garlic; minced|
|1 small||Red chilli; minced|
|2 teaspoons||Fish sauce|
|3 teaspoons||Palm sugar; (or white sugar)|
|2 tablespoons||Peanut or sesame oil|
Heat the oil in a wok or frying pan until hot. Add the garlic, onion, chilli and crushed lemongrass and cook for two minutes until fragrant.
Meanwhile, dice the chicken. Add the chicken to the hot wok, tossing thoroughly over a high heat until golden. Add the fish sauce and palm sugar and cook for 4 minutes more, until the liquid has evaporated and the chicken is cooked.
Serve immediately over steamed rice.
Converted by MC_Buster.
Per serving: 78 Calories (kcal); 2g Total Fat; (18% calories from fat); 2g Protein; 15g Carbohydrate; 1mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.