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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Vietnamese Stir-Fry

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

Cooking Light OCTOBER 2010

  • Yield: 4 servings (serving size: about 2/3 cup)

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

Preparation

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.

Nutritional Information

Amount per serving
  • 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
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Vietnamese Stir-Fry Recipe

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