Lemongrass ChickenSubmitted by: FUNKEYMOMMA
IntroductionFrom Eating Forward by Sandi Richard
reduced oil by 1/2 From Eating Forward by Sandi Richard
reduced oil by 1/2
2 Tbsp fish sauce
2 tsp fresh minced garlic from a jar
1 Tbsp curry powder
1 1/2 tsp sugar
675g or 1 1/2 lb chicken boneless/skinless
1/2 Tbsp olive oil
3 Tbsp shallots minced (about 1-2)
4 Tbsp minced lemongrass stalks (about 2)
2 Tbsp sugar
1/4 cup water
Combine fish sauce, garlic, curry, and sugar in a large zipper stlye storage bag. Cut chicken into strips, against the grain, adding to the bag as you cut. Seal bag and shmoosh around.
...when you get home...
Heat oil in a non stick fry pan at med-low. Add minced shallot and minced lemongrass. Stir for 2 minutes. Increase heat and add marinated chicken and marinate to pan. Toss until no longer pink about 7-10 minutes. Sprinkle with sugar and toss again then add water. Once chicken has a light glaze serve immediately.
You can add chili flakes or fresh chilies with the shallots and lemongrass if desired (not included in count)
Serve over basmati rice (not included in calories)
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FUNKEYMOMMA.