You can up the boost level by adding some sliced chillies with the spring onions
1. Pat dry chicken pieces with paper towel and put into large bowl. Take lemongrass and peel off tough outer layers leaving tender whiteish centre. Bruise stalks with flat of knife (or rolling pin) then chop finely. Add lemongrass to chicken together with garlic, ginger (julienne), pepper and 1 tablespoon of the oil. Toss together and leave to marinate in fridge minimum one hour, best overnight.
2. Once chicken has marinated, heat remainder of oil in large saute pan or wok. Scrape off the marinade from the chicken pieces (retain marinade) and season chicken with salt (optional). Quickly fry the chicken over a high heat for 2-3 minutes per side until golden (fry in batches if necessary). Return all chicken to pan with the marinade ingredients and fry for 2 minutes. Add the spring onions to the oil and cook until they start to turn golden and crispy. Add a generous splash of cider vinegar and bubble until volume reduced by half.
3. Whisk the soy sauce and honey together, then drizzle over the chicken, shaking the pan to coat. Poor in a good splash of hot water and add the lemon slices. Bring the liquid to the boil and cook until sauce is syrupy, or about 10 mins. Ensure chicken is cooked through (check beside bones for tell-tale pink/red and keep cooking until flesh is all white). Once chicken is cooked, sprinkle over the coriander. Serve onto warmed plates with steamed rice and green vegetables.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (356g) | ||
Recipe Makes: 4 | ||
|
||
Calories: 858 | ||
Calories from Fat: 597 (70%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 66.3g | 88 % | |
Saturated Fat 12.3g | 61 % | |
Monounsaturated Fat 34.3g | ||
Polyunsanturated Fat 16.4g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 2130.2mg | 73 % | |
Potassium 616.8mg | 16 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 20.4g | ||
Protein 45g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 858
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.