Vietnamese Stir-Fry

3.0 3
3 stars
Photo: Randy Mayor; Styling: Cindy Barr
Recipe from Cooking Light

Serve with wide rice noodles tossed with sliced green onions and fresh cilantro leaves.


  • 1 tablespoon canola oil
  • 1/3 cup finely chopped peeled fresh lemongrass
  • 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1/4 teaspoon kosher salt
  • 1 1/2 tablespoons sambal oelek (such as Huy Fong)
  • 1/4 cup lower-sodium soy sauce


  1. 1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add lemongrass; sauté for 1 minute, stirring frequently. Add chicken to pan, and sprinkle with salt. Sauté for 3 minutes or until lightly browned, stirring occasionally. Stir in sambal; sauté for 30 seconds. Add soy sauce; bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done.
Julianna Grimes,
October 2010

Nutritional Information

  • Calories: 177
  • Fat: 6.2g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.6g
  • Protein: 24.4g
  • Carbohydrate: 4.7g
  • Fiber: 0.0g
  • Cholesterol: 63mg
  • Iron: 1.3mg
  • Sodium: 678mg
  • Calcium: 18mg