Vietnamese · Dinner
Stir Fried Chicken With Lemongrass And Chili (High-Protein)
Vietnamese stir-fried chicken thigh with lemongrass, garlic, and fresh chili, seared over high heat and finished with fish sauce, sugar, and scallion. Served over jasmine rice with edamame, delivering savory citrus-sharp heat with a light caramelized glaze.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
589Calories
63.9gProtein
20.1gFat
36.4gCarbs
8.2gSugar
5.6gFiber
1789mgSodium
381mgChol
5gSat Fat
989mgPotassium
97mgCalcium
4.4mgIron
2mcgVitamin B12
23mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice chicken thigh thinly, peel and devein shrimp, mince lemongrass core and garlic, slice chili, and chop cilantro. Toss chicken with fish sauce, soy sauce, and black pepper.
2
Heat oil in a wok over high heat until shimmering. Add chicken in a single layer and sear for 3 minutes until browned underneath, then push to the side.
3
Add lemongrass, garlic, and chili to cleared space, stir constantly over medium-high heat for 1 minute until fragrant.
4
Add shrimp and edamame, toss over high heat for 3 minutes until shrimp turn opaque pink and chicken is cooked through.
5
Sprinkle sugar and scallions, toss for 1 minute until sauce clings to meat in a glossy glaze.
6
Plate jasmine rice on a plate, top with stir-fried chicken and shrimp, scatter cilantro over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 7 oz200g shrimp
- 2/3 cup110g edamame, cooked
- 44 stalks lemongrass
- 6 cloves6 cloves garlic
- 22 fresh red chili
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 2 tsp2 tsp soy sauce
- 2 tbsp2 tbsp vegetable oil
- 44 scallions
- 1 cup190g jasmine rice, cooked
- 2 tbsp2 tbsp cilantro
