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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Optional: Scallion oil and Fish Dipping Sauce (Nuoc Cham). | 2. I have put up these sauces seperatly but I highly recomend them. | 3. Mix the fish sauce and sugar until the sugar is disolved. | 4. Stir in 1 tbsp of the vegetable oil along with the lemongrass and garlic. | 5. Add the chicken pieces, makeing sure to coat pieces well and evenly. | 6. Allow the chicken to maranate in the mixture for 2 hours in the refrigerator. | 7. (Varation: you can also use breast of chicken. Slice the chicken against the grain, and let it maranate for only 30 min. Stir fry chicken as in Step 2 until it's fully cooked{about 5 min}) Heat the remaining oil in a wok or nonstick pan on high heat. | 8. When cooking chicken, add chili until the chicken is cooked through. | 9. Serve with Scallion oil and Nuoc Cham on the side w/ Rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
sugar	2	teaspoons		36.708	9.1816	0.0	0.0
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
lemongrass	2		ground	-	-	-	-
garlic	2	cloves	peeled minced	8.94	1.9836	0.3816	0.03
chicken thigh	4		boneless	7972.8	14.3148	173.5896	801.4476
eye chile chili pepper	1	birds	red seeded sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.