Spicy Sriracha Lemongrass Chicken
Calories: 518kcal
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