Vietnamese · Dinner
Stir Fried Chicken With Lemongrass And Chili (GLP-1)
Chicken breast wok-seared with lemongrass, garlic and chili, tossed with snap peas and bean sprouts for crunch, then glazed with fish sauce and black pepper. Served over cauliflower rice to keep carbs low and the plate protein-forward.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
322Calories
37.8gProtein
10.9gFat
16.4gCarbs
7.3gSugar
5.6gFiber
1085mgSodium
100mgChol
2.1gSat Fat
980mgPotassium
80mgCalcium
2.4mgIron
0.4mcgVitamin B12
58mgVitamin C
gluten-free
low-carb
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Slice the chicken breast into thin strips. Mince the lemongrass and garlic. Slice the chili and scallion. Pat the chicken dry with paper towel.
2
Marinate
Toss the chicken with half the fish sauce, garlic and lemongrass; let sit 10 minutes at room temperature.
3
Sear
Heat oil in a wok over high heat until shimmering. Add chicken in a single layer; sear 3 minutes per side until golden and cooked through.
4
Saute
Push chicken to one side. Add remaining lemongrass, garlic, chili, sugar and black pepper; saute 30 seconds until fragrant.
5
Toss
Add snap peas and bean sprouts; toss over high heat 2 minutes until bright green and just tender-crisp.
6
Reduce
Pour in remaining fish sauce; toss 1 minute until liquid reduces to a light glaze coating the chicken evenly.
7
Plate
Spoon cauliflower rice onto a plate. Top with stir-fried chicken and vegetables. Squeeze lime juice over top and scatter scallion and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 280g280g chicken breast
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 22 small red chili
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp black pepper, freshly ground
- 1 tsp1 tsp sugar-white
- 200g200g snap peas
- 100g100g bean sprouts
- 44 scallion
- 2 tbsp2 tbsp vegetable-oil
- 200g200g cauliflower-rice
- 2 tsp2 tsp lime-juice
- cilantro
