Try this Lemongrass Chicken and Asparagus recipe, or contribute your own.
Suggest a better descriptionSource: Williams Sonoma Weeknight
Season the chicken lightly with salt and pepper. In a wok or frying pan over high heat, warm the oil. Add the chicken and stir-fry until golden on the outside and opaque throughout, 2-3 minutes. Transfer to a plate. Add the green onions and stir-fry until fragrant, 1-2 minutes. Add the ginger, lemongrass, and garlic and stir-fry for 30 seconds. Add the asparagus and stir-fry just until tender-crisp, 2-3 minutes.
Add the broth and fish sauce to the pan and bring to a simmer. Return the chicken and any juices from the plate to the pan, reduce the heat to medium-low, and simmer for 1 minute to heat through. Sprinkle with the peanuts. Serve over steamed rice.
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Serving Size: 1 Serving (447g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 788 | ||
Calories from Fat: 449 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.9g | 66 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 21.3g | ||
Polyunsanturated Fat 12.1g | ||
Cholesterol 240.9mg | 74 % | |
Sodium 938mg | 32 % | |
Potassium 1023.3mg | 27 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 4.5g | ||
Protein 75.7g | 108 % | |
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: 788
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