Heat the oil in a wok over high heat until just smoking. Add one-third of the chicken and stir-fry for 2 minutes or until browned. Use a slotted spoon to transfer the chicken to a large plate. Repeat, in 2 more batches, with the remaining chicken, reheating the wok between batches.
Add the chilli and lemon grass to the wok and stir-fry for 1 minute or until aromatic.
Add the chicken, fish sauce, sugar and half the shallot to the wok and stir-fry for 1 minute or until the chicken is heated through. Divide the chicken mixture among serving plates. Scatter the peanuts and remaining shallot over the chicken. Serve with steamed rice.
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 110 (28%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 87mg||27 %|
|Sodium 801.8mg||28 %|
|Potassium 609.4mg||16 %|
|Total Carbohydrate 27.7g||8 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 25.5g|
|Protein 41g||59 %|
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Calories per serving: 388
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