Yield: 1 servings
|1½ kilograms||Chicken breast fillets; skin off|
|1 teaspoon||Salt; (1 to 2)|
|6 \N||Stalks lemon grass|
|6 \N||Spring onions|
|4 teaspoons||Minced ginger|
|1 teaspoon||'Loves Pantry' Hot chilli; garlic and ginger|
|\N \N||; sauce, up to 2|
|1 tablespoon||Palm sugar|
|4 tablespoons||Fish sauce|
|½ teaspoon||Black pepper|
|1 cup||Roasted peanuts; crushed|
Cut the chicken into small serving pieces, about 6 per chicken breast.
Remove the tough outer leaves from the lemon grass and finely chop the tender inner stalks. Finely chop the spring onions.
Mix the chicken with the lemon grass, ginger, chilli and garlic sauce, spring onions, salt and pepper in a large bowl and toss well to cover the chicken with the flavourings. Allow to marinate for 30 minutes.
In a wok, heat the oil and add the chicken mixture and palm sugar and stir fry until well cooked through, tossing all the time. Add the fish sauce and peanuts and continue cooking. When ready, the chicken should be golden with a pungent aroma.
Converted by MC_Buster.
Per serving: 175 Calories (kcal); 9g Total Fat; (44% calories from fat); 2g Protein; 23g Carbohydrate; 9mg Cholesterol; 2149mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.