Vietnamese Stir-Fry

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Nutritional Information
Amount per serving

Calories: 177
Fat: 6.2g
Saturated fat: 1g
Monounsaturated fat: 3g
Polyunsaturated fat: 1.6g
Protein: 24.4g
Carbohydrate: 4.7g
Fiber: 0.0g
Cholesterol: 63mg
Iron: 1.3mg
Sodium: 678mg
Calcium: 18mg

Serve with wide rice noodles tossed with sliced green onions and fresh cilantro leaves.

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Ingredients

  • 1 tablespoon canola oil
  • 1/3 cup finely chopped peeled fresh lemongrass
  • 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1/4 teaspoon kosher salt
  • 1 1/2 tablespoons sambal oelek (such as Huy Fong)
  • 1/4 cup lower-sodium soy sauce

Preparation

Step 1

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add lemongrass; sauté for 1 minute, stirring frequently. Add chicken to pan, and sprinkle with salt. Sauté for 3 minutes or until lightly browned, stirring occasionally. Stir in sambal; sauté for 30 seconds. Add soy sauce; bring to a boil. Reduce heat, and simmer 5 minutes or until chicken is done.

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