Vietnamese · Dinner
Stir Fried Chicken With Lemongrass And Chili (Keto)
Boneless chicken thigh stir-fried with lemongrass, garlic, fresh chili and fish sauce, finished with butter and lime juice for richness instead of sugar-heavy glaze. Cauliflower rice replaces jasmine rice to keep carbs low. Served hot, the dish stays fragrant, savory and fat-forward while skipping starchy fillers.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
479Calories
42.3gProtein
30.6gFat
11.8gCarbs
3.1gSugar
3.9gFiber
1219mgSodium
222mgChol
10.9gSat Fat
870mgPotassium
68mgCalcium
2.9mgIron
0.6mcgVitamin B12
48mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Cut chicken thigh into bite-sized pieces; toss with fish sauce, soy sauce, turmeric and black pepper until coated evenly.
2
Marinate
Let chicken sit at room temperature for 10 minutes.
3
Heat avocado oil in a wok over medium heat; add minced lemongrass and garlic, cook 1 minute until fragrant and golden at the edges.
4
Turn heat to high, add marinated chicken in a single layer, sear 4 to 5 minutes until browned outside and cooked through with no pink.
5
Add sliced fresh chili and scallions to the wok, stir-fry 1 minute over high heat until chilies soften and scallions turn bright green.
6
Stir butter and lime juice into the wok off the heat until butter melts and coats the chicken.
7
Steam cauliflower rice in a covered pan with a splash of water over medium heat for 3 minutes until tender.
8
Plate
Spoon cauliflower rice onto a plate and top with stir-fried chicken, spooning any pan sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 44 stalks lemongrass
- 6 cloves6 cloves garlic
- 44 fresh red chilies
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp turmeric-ground
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp avocado oil
- 44 scallions
- 7 oz200g cauliflower rice
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp lime juice
