Cut the chicken into small serving pieces, about 6 per chicken breast. Remove the tough outer leaves from the lemon grass and finely chop the tender inner stalks. Finely chop the spring onions. Mix the chicken with the lemon grass, ginger, chilli and garlic sauce, spring onions, salt and pepper in a large bowl and toss well to cover the chicken with the flavourings. Allow to marinate for 30 minutes. In a wok, heat the oil and add the chicken mixture and palm sugar and stir fry until well cooked through, tossing all the time. Add the fish sauce and peanuts and continue cooking. When ready, the chicken should be golden with a pungent aroma. Per serving: 175 Calories (kcal); 9g Total Fat; (44% calories from fat); 2g Protein; 23g Carbohydrate; 9mg Cholesterol; 2149mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1914g)|
|Recipe Makes: 1|
|Calories from Fat: 2254 (56%)|
|Amt Per Serving||% DV|
|Total Fat 250.5g||334 %|
|Saturated Fat 55.5g||277 %|
|Monounsaturated Fat 112.6g|
|Polyunsanturated Fat 64.7g|
|Cholesterol 960mg||295 %|
|Sodium 6526.4mg||225 %|
|Potassium 5450.6mg||143 %|
|Total Carbohydrate 77.9g||23 %|
|Dietary Fiber 22.5g||90 %|
|Sugars, other 55.4g|
|Protein 372g||531 %|
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Calories per serving: 4024
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