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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat. Marinade for 1/2 hour to a hour. | 2. In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl. | 3. Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white 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
garlic clove	3		crushed	-	-	-	-
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
salt	1/2	teaspoon		-	-	-	-
sugar	2	tablespoons		1208.97	302.394	0.0	0.0
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
chicken breast	1 1/2		boneless cubed skinless	1170.2697	0.0	141.8612	62.93600000000001
water	3	tablespoons		0.0	0.0	0.0	0.0
cooking oil	3	tablespoons		-	-	-	-
lemongrass	2		minced	-	-	-	-
shallot	1		sliced	-	-	-	-
chilies	3		seeded minced	291.4543	72.0	0.0	0.0
scallion	1			32.0	7.34	1.83	0.19

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