Vietnamese lemon grass baked chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken or favorite parts; skin | |
| 2 | Stalks lemon grass; bottom 6\" only, slice diagonoally | |
| ½ | cup | Low-sod soy sauce |
| 2 | tablespoons | Canola oil |
| 1 | tablespoon | Fish sauce |
| 2 | cloves | Garlic; mince |
| 1 | teaspoon | Sugar |
| 2 | Unripe green bananas;quarter | |
| 4 | slices | Fresh pineapple; halve |
Directions
WALDINE VAN GEFFEN VGHC42A
Mix lemon grass, soy sauce, oil, fish sauce, garlic and sugar. Pour over chicken, cover and refrigerate for at least 3 hours or overnight. In baking dish, arrange chicken, undrained, in single layer. Add banana and pineapple; pour remaining marinade over all.
Cover and bake 350~ about 30 minutes. Remove cover and turn chicken.
Return to oven and bake, uncovered, about 30 minutes more. Serve over rice. 478 Cal, 20 gr fat, 37% fat.