Chef Huy's Chicken With Lemon Grass
- Total Time
- About 30 minutes
- Rating
- Comments
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Ingredients
- 3chicken legs (including thighs)
- 2stalks lemon grass
- 2tablespoons peanut oil
- ½cup chicken broth
- 1tablespoon sugar
- 1tablespoon nuoc mam
- ¼teaspoon ground black pepper
- 1tablespoon thick soy sauce
- 1tablespoon honey
- 1teaspoon sesame oil
Nutritional analysis per serving (4 servings)
675 calories; 50 grams fat; 13 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 11 grams polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 8 grams sugars; 44 grams protein; 833 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Skin and bone chicken legs and cut meat into bite-size pieces.
- Step 2
Remove rough outer husk from lemon grass and chop until very fine.
- Step 3
Heat oil in wok and add chicken. Saute quickly over high heat just to brown. Add broth, sugar, nuoc mam, pepper and soy sauce and continue cooking over high heat until broth has almost evaporated.
- Step 4
Add honey and mix well. Turn chicken pieces in honey, then add lemon grass and mix very well. Continue to cook, stirring continuously for 30 seconds longer.
- Step 5
Just before serving, remove pan from heat and add sesame oil. Mix well and turn onto serving platter.
Private Notes