Wok-Fried Chicken and Lemon Grass recipe

Preparation time: 15 minutes
Total cooking time: 12 minutes
Serves 4

Ingredients:

1 tablespoon fish sauce
3 teaspoons grated palm sugar
Tablespoons peanut oil
Teaspoon sesame oil
800 g (1 lb. 10 oz) chicken breast fillets, cut into strips
1 1 / 2 tablespoons grated fresh ginger
2 tablespoons finely chopped lemongrass, white part only
2 cloves garlic, minced
2 tablespoons coriander
2 limes,Wedges

Directions:

1. Put the fish sauce and palm sugar in a large bowl and stir until sugar is dissolved.

2. Heat a large wok is hot, add half of the combined oil and swirl to coat. Add half the chicken and fry for about 4 minutes, then remove it. Repeat with any remaining oil and the second batch of chicken and then remove from wok.

3. Add the ginger, lemon grass and garlic in a wok, and Fry for 1-2 minutes, then fry all the chicken to the wok and stir for about 2 minutes.

4. Add the fish sauce and palm sugar combined. Scatter with coriander and lime wedges. Serve immediately.

Nutritional Value:

45 g protein;
15 g fat;
Carbohydrates 2 g;
Fiber 0 g;
Cholesterol 100 mg;
Energy 1330kJ (318 cal)

1. palm sugar must be purchased in blocks. Ridges of sugar with the help of a> Grater.

2. Cut all the chicken breasts into strips and then fry in two batches by mixing small.

3. Stir fry the ginger, lemon grass and garlic and then all the chicken to the wok.

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