This recipe is courtesy of rouxbe.com and it has SO much flavour!! Enjoy!
Slice the chicken thighs across the grain into 1/4? -inch thick, bite-sized pieces.
Combine the chicken, cornstarch, salt and pepper in a bowl. Stir to combine. Add the peanut oil and stir again to evenly coat. Set aside.
Combine the chicken stock and fish sauce in a small bowl. Set aside.
Mince the lemongrass, garlic and chilies (keep the seeds if you want more heat). Slice the onion and measure out the brown sugar. Set everything aside.
Heat a wok over high heat. Once hot, stir-fry the chicken (you may need to do this in 2 batches). Feel free to add a touch more oil during the stir-frying process, if needed. Remove chicken from wok and set aside. Add a touch more oil followed by the onions. Stir fry for a minute or so before adding the aromatics. Stir fry until fragrant. Return the chicken and juices to the wok and toss. Add the stock mixture and sprinkle with the brown sugar. Toss to combine. Cook for 1 to 2 minutes or until just cooked through. Serve immediately with fluffy rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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