Fiery chilli and fragrant lemon grass combine in this classic Vietnamese chicken stir-fry. Steamed jasmine rice is the ideal accompaniment to the sweet and salty flavours.
Ingredients
- 1 tablespoon peanut oil
- 600g single chicken breast fillets, thinly sliced
- 1 long fresh red chilli, thinly sliced diagonally
- 2 stems lemon grass, pale section only, finely chopped
- 2 tablespoons fish sauce
- 1 tablespoon caster sugar
- 3 shallots, ends trimmed, thinly sliced diagonally
- 55g (1/3 cup) roasted salted peanuts, coarsely chopped
- Steamed white rice, to serve
Method
- Step 1Heat 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.
- Step 2Add the chilli and lemon grass to the wok and stir-fry for 1 minute or until aromatic.
- Step 3Add 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.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1266 kj
Energy
14g
Fat Total
3g
Saturated Fat
2g
Fibre
38g
Protein
88mg
Cholesterol
1023.43mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Alan Benson
- Publication: Australian Good Taste
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