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Spicy Sriracha Lemongrass Chicken

Calories 518kcal
Author Meghan Cooper

Ingredients

  • 1 1/2 lb boneless skinless chicken breast
  • 2 stalks of lemongrass minced
  • 1 clove garlic minced
  • 3 tbsp Texas Pete CHA! Sriracha sauce
  • 2 tbsp fish sauce
  • 1/2 tsp sea salt
  • 1 tbsp sugar
  • 2 small shallots
  • 3 tbsp canola or vegetable oil

Instructions

  • Slice the ends and the green parts off the lemongrass
  • Peel back the layers until you get to the white stalk
  • Smash the stalks with a rolling pin or a meat tenderizer to release the flavor and juices
  • Dice the lemongrass, shallots and garlic and set aside
  • Slice chicken into strips and place in a bowl
  • Mix fish sauce, sriracha, sugar and sea salt into a bowl to marinate the chicken
  • Heat oil in a pan or wok on medium high heat
  • Place lemongrass, garlic and shallots in the heated oil and cook for 1 minute
  • Add chicken and cook thoroughly
  • Take a few sprigs of cilantro and loosely chop
  • Serve the chicken over rice and then sprinkle the cilantro over the chicken

Notes

The stir fry can get oily so I suggest using a slotted spoon to remove the chicken from the pan

Nutrition

Serving: 3g | Calories: 518kcal | Carbohydrates: 5g | Protein: 71g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Cholesterol: 193mg | Sodium: 1876mg | Sugar: 5g