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Ingredients
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1 ½ pounds chicken thighs, cut into thin strips
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3 tablespoons fish sauce, or more to taste
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1 ½ tablespoons honey
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2 tablespoons vegetable oil
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1 ½ red bell peppers, cut into strips
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¼ cup chopped lemongrass
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¼ cup grated fresh ginger root
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4 cloves garlic, chopped
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⅓ cup chopped green onions
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¼ cup chicken broth
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1 tablespoon white sugar
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½ teaspoon red pepper flakes, or more to taste
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salt and ground black pepper to taste
Directions
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Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
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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.
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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 |
24g | Fat |
17g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 397 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 6g | 29% |
Cholesterol 96mg | 32% |
Sodium 1018mg | 44% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 1g | 5% |
Total Sugars 12g | |
Protein 28g | 56% |
Vitamin C 60mg | 67% |
Calcium 37mg | 3% |
Iron 3mg | 14% |
Potassium 420mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.