Vietnamese · Dinner
Stir Fried Chicken With Lemongrass And Chili (Low-Calorie)
Lean chicken breast is stir-fried with lemongrass, garlic, chili and fish sauce for a bright, savoury-hot Vietnamese dish. A light glaze of soy sauce and lime coats the meat without added sugar or oil-heavy frying, keeping the dish quick, punchy and calorie-light while served over cucumber and fresh herbs.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
324Calories
45.1gProtein
11.3gFat
10.2gCarbs
5.8gSugar
1.5gFiber
769mgSodium
132mgChol
2.1gSat Fat
902mgPotassium
57mgCalcium
2.4mgIron
0.4mcgVitamin B12
29mgVitamin C
low-calorie
gluten-free
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Slice chicken breast into thin strips, mince the lemongrass and garlic, slice the chili and scallions, pat chicken dry.
2
Marinate
Toss chicken with fish sauce, soy sauce, sugar and half the lemongrass; let sit at room temperature 15 minutes.
3
Heat
Warm vegetable oil in a wok over high heat until shimmering, add chicken in a single layer and sear 2-3 minutes per side until golden and cooked through.
4
Saute
Push chicken to one side, add remaining lemongrass, garlic and chili over medium-high heat, stir 30-45 seconds until fragrant and golden.
5
Finish
Toss everything together over high heat 1 minute, add lime juice and scallion batons, stir until scallions just wilt.
6
Plate
Transfer to a plate alongside cucumber and scatter cilantro leaves over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 22 red chili
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar
- 2 tsp2 tsp lime juice
- 4 tsp4 tsp vegetable oil
- 44 scallions
- 1/2 cup70g cucumber
- a small handful cilantro
