Try this fresh Vietnamese staple that’ll have you eating in a snap.
Ingredients
- 650g chicken thigh fillets, cut into 2cm pieces
- 2 brown onions, halved, sliced lengthways
- 1 stalk lemongrass, white part only, finely chopped
- 3 garlic cloves, finely chopped
- 1/4 cup (60ml) fish sauce
- 1/4 cup (60ml) low-salt soy sauce
- 1/4 cup (60ml) lime juice
- 1/4 cup (55g) brown sugar
- 1/2 cup Vietnamese mint leaves
- 1/2 cup coriander leaves
- Steamed jasmine rice, to serve
Method
- Step 1Combine the chicken, onion, lemongrass, garlic, fish sauce, soy sauce, lime juice and brown sugar in a large bowl. Cover with plastic wrap and place in the fridge for 1 hour to marinate.
- Step 2Heat a wok over high heat. Use a slotted spoon to lift the chicken from the marinade, reserving the marinade. Add one-quarter of the chicken to the wok and stir-fry for 3-4 minutes or until chicken is cooked through and beginning to caramelise. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.
- Step 3Pour the marinade into the wok and bring to the boil. Cook, stirring occasionally, until marinade is reduced by half. Remove from heat and pour over the chicken.
- Step 4Divide chicken among serving plates and sprinkle with mint and coriander leaves. Serve immediately with steamed rice.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1363 kj
Energy
14g
Fat Total
4g
Saturated Fat
2g
Fibre
32g
Protein
128mg
Cholesterol
2070.05mg
Sodium
17g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: Rob Palmer
- Publication: Notebook:
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