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Vietnamese Stir-Fry

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: about 2/3 cup)
Serve with wide rice noodles tossed with sliced green onions and fresh cilantro leaves.

Ingredients

  • 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

Nutrition Information

  • calories 177
  • fat 6.2 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 1.6 g
  • protein 24.4 g
  • carbohydrate 4.7 g
  • fiber 0.0 g
  • cholesterol 63 mg
  • iron 1.3 mg
  • sodium 678 mg
  • calcium 18 mg

How to Make It

  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.