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Spicy Lemongrass Tamarind Chicken

Recipes » Main Dish » Poultry - Chicken

This dish is flavorful and colorful. It pleases both the eyes and the taste buds.

Cuisine: VietnameseMain Ingredient: Chicken

(4, 1) 100% would make again (reviews)

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Recipe
Photos (1)
Nutrition
Notes

Ingredients

Ready in 1 hours
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Original recipe makes 4

Verified by stevemur

Marinade

1 1/2 tablespoonsFish sauce

1 tablespoonSugar

2 teaspoonschili flakes; - dried

1/4 teaspoonblack pepper; - freshly ground

1 stalkLemongrass; - inner part, thinly sliced

Chicken

1 poundchicken thighs; boneless & sliced into bite-sized pieces

2 tablespoonsVegetable oil

3 clovesGarlic; minced

1 mediumred chili; deseeded, then cubed

1 smallbell pepper; deseeded, then cubed

1/2 cupChicken Stock

2 tablespoonTamarind juice

1 tablespoonSugar

Garnish

4 sprigsCilantro

Spicy Lemongrass Tamarind Chicken Preparation

Combine the Marinade ingredients in a large bowl and mix well. Place the chicken pieces in the Marinade and mix until well coated. Cover with a cloth and allow to marinate for at least 30 minutes. Overnight is even better.

Heat the oil in a wok or skillet over medium heat, stir-fry the garlic for 1 to 2 minutes until fragrant and golden brown. Add the chicken, chili and bell pepper, increase the heat to high and stir-fry until the chicken is browned, about 2 minutes. Reduce the heat to medium, add the chicken stock, tamarind juice and sugar, and bring the mixture to a boil. Simmer uncovered for about 3 minutes, stirring occasionally, until the chicken is tender and cooked. Remove from the heat.

Transfer to a serving platter, garnish with coriander leaves (cilantro) and serve with steamed rice.

Adapted from: Vietnamese Cooking Made Easy, Periplus Publishing, Singapore

Each (app 3/4 cup) serving (exclusive of rice) contains an estimated:

Cals: 268, FatCals: 101, TotFat: 12g

SatFat: 2g, PolyFat: 2g, MonoFat: 8g

Chol: 94mg, Na: 468mg, K: 562mg

TotCarbs: 15g, Fiber: 2g, Sugars: 11g

NetCarbs: 13g, Protein: 24g