Recipe - Vietnamese Chicken Lemongrass

700 g Chicken fillets
3 Stems lemongrass; chopped
and crushed
1 md Onion; chopped
3 Cloves garlic; minced
1 small Red chilli; minced
2 teaspoon Fish sauce
3 teaspoon Palm sugar; (or white sugar)
2 tablespoon Peanut or sesame oil

Heat the oil in a wok or frying pan until hot. Add the garlic, onion,
chilli and crushed lemongrass and cook for two minutes until fragrant.

Meanwhile, dice the chicken. Add the chicken to the hot wok, tossing
thoroughly over a high heat until golden. Add the fish sauce and palm sugar
and cook for 4 minutes more, until the liquid has evaporated and the
chicken is cooked.

Serve immediately over steamed rice.

Converted by MC_Buster.

Per serving: 78 Calories (kcal); 2g Total Fat; (18% calories from fat); 2g
Protein; 15g Carbohydrate; 1mg Cholesterol; 5mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; One half Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.