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Lemongrass Chicken

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Mrs. Ching

"It took combining a couple different recipes to get just the perfect one for us! This is a family favorite in our house. Enjoy. Serve over white rice."
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1 h servings 397 cals
Original recipe yields 4 servings

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  1. Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
  2. Heat a wok or large skillet over medium-high heat; swirl in oil. Add red bell peppers, lemongrass, ginger, and garlic; cook until red bell pepper strips tender, about 5 minutes. Add chicken mixture; saute until chicken is no longer pink and the juices run clear, about 5 minutes.
  3. Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.


  • Cook's Notes:
  • Substitute peanut oil for the vegetable oil if preferred.
  • To thicken sauce, you can also stir small amounts of flour into the liquid.

Nutrition Facts

Per Serving: 397 calories; 23.9 g fat; 16.7 g carbohydrates; 28.2 g protein; 96 mg cholesterol; 1018 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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