Chef Huy's Chicken With Lemon Grass
Published March 20, 1984
- Total Time
- About 30 minutes
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Ingredients
3 chicken legs (including thighs)
2 stalks lemon grass
2 tablespoons peanut oil
½ cup chicken broth
1 tablespoon sugar
1 tablespoon nuoc mam
¼ teaspoon ground black pepper
1 tablespoon thick soy sauce
1 tablespoon honey
1 teaspoon sesame oil
Nutritional analysis per serving
12 grams carbs; 241 milligrams cholesterol; 675 calories; 21 grams monosaturated fat; 11 grams polyunsaturated fat; 13 grams saturated fat; 50 grams fat; 833 milligrams sodium; 44 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Skin and bone chicken legs and cut meat into bite-size pieces.
- Step 2
Remove rough outer husk from lemon grass and chop until very fine.
- Step 3
Heat oil in wok and add chicken. Saute quickly over high heat just to brown. Add broth, sugar, nuoc mam, pepper and soy sauce and continue cooking over high heat until broth has almost evaporated.
- Step 4
Add honey and mix well. Turn chicken pieces in honey, then add lemon grass and mix very well. Continue to cook, stirring continuously for 30 seconds longer.
- Step 5
Just before serving, remove pan from heat and add sesame oil. Mix well and turn onto serving platter.
Private Notes