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RECIPE
17 INGREDIENTS12 STEPS30MIN

Vietnamese Lemongrass Chicken with Broccolini

5.0
5 Ratings

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It may have been growing up with dishes like this one that got me to love and appreciate Vietnamese cooking so much. Lemongrass chicken was part of my mom’s regular rotation and I never tired of it. No wonder, it’s brilliantly simple but tastes complex, intriguing and vibrant.
30MIN
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
1
Serrano Chili , finely chopped
2/3 cup
1 stalk
Lemongrass , finely chopped
1 clove
Garlic , minced
1/2 Tbsp
1 tsp
Curry Powder
1/2
1 3/4 cups
Broccolini
1
Shallot , finely chopped
1/2 cup
Coconut Milk
1 1/4 tsp
1 cup
Water
2 Tbsp
Canola Oil
1 Tbsp
Water

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Nutrition Per Serving

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CALORIES
870
FAT
36.7 g
PROTEIN
54.4 g
CARBS
83.1 g

Cooking Instructions

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Step 1
Cut the Chicken Thigh (4) into one inch pieces, and place in a medium bowl.
Step 2
Add Granulated Sugar (1/8 cup), Curry Powder (1 teaspoon), Fish Sauce (2 teaspoon), and Salt (1 teaspoon). Mix until well combined. Place into the refrigerator and let marinate until ready to use.
Step 3
Using a colander, rinse and drain Jasmine Rice (4 ounce).
Step 4
In a small saucepan, add Water (1 cup) and the jasmine rice and bring to a boil over medium high heat. Stir once, then cover and reduce heat to low and simmer for 10 minutes.
Step 5
Remove from heat, fluff, and hold until plating.
Step 6
In a medium saute pan, heat Canola Oil (1 tablespoon) over high heat.
Step 7
When the oil is hot, add the Shallot (1), Serrano Chili (1), Lemongrass (1 stalk) and cook for 1 minute until fragrant.
Step 8
Add the chicken mixture and Red Bell Pepper (1/2). Stir and cook for 1 minute undisturbed.
Step 9
Add the Coconut Milk (1/2 cup) and lower heat to medium low. Cook for 7 minutes, stirring occasionally. Remove chicken from heat and set aside until plating.
Step 10
Meanwhile, in a medium sauce pan over medium high heat, add Canola Oil (1 tablespoon). When hot, add the Garlic (1 clove) and stir fry until aromatic.
Step 11
Add the Broccolini (8 ounce), Salt (1/4 teaspoon), and Water (1 tablespoon), and cook for three 3 until tender. Remove from heat and set aside for plating.
Step 12
In the center of two plates, place the jasmine rice. Add the lemongrass chicken over the rice and place the broccolini on the side. Garnish with Fresh Cilantro (0.25 ounce)

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Nutrition Per Serving
Calories
870
% Daily Value*
Fat
36.7 g
47%
Saturated Fat
14.6 g
73%
Trans Fat
0.1 g
--
Cholesterol
222.3 mg
74%
Carbohydrates
83.1 g
30%
Fiber
6.0 g
21%
Sugars
25.7 g
--
Protein
54.4 g
109%
Sodium
2149.1 mg
93%
Vitamin D
--
--
Calcium
169.3 mg
13%
Iron
6.0 mg
33%
Potassium
790.3 mg
17%
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