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Picture of Dinner Tonight: Chicken Stir-Fried with Lemongrass and Chile Recipe
south east asian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1328 kcal 66 %
  • Fat 78 g 120 %
  • Saturated 30 g 151 %
  • Carbs 32 g 11 %
  • Fiber 7 g 27 %
  • Protein 126 g 251 %
  • Cholesterol 569 mg 190 %
  • Sodium 2195 mg 91 %
  • Calcium 138 mg 14 %
  • Magnesium 264 mg 63 %
  • Potassium 2339 mg 50 %
  • Iron 12 mg 67 %
  • Zinc 11 mg 102 %
  • Phosphorus 1323 mg 189 %
  • Vitamin A 190 µg 21 %
  • Vitamin C 107 mg 119 %
  • Thiamin (B1) 1 mg 55 %
  • Riboflavin (B2) 1 mg 101 %
  • Niacin (B3) 36 mg 226 %
  • Vitamin B6 3 mg 255 %
  • Folate equivalent (total) 122 µg 31 %
  • Vitamin B12 4 µg 157 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 9 mg 58 %
  • Vitamin K 72 µg 60 %

* 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.

Dinner Tonight: Chicken Stir-Fried with Lemongrass and Chile Recipe

Ingredients

  • 1 ⅓ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • ½ teaspoon salt
  • 1 ½ teaspoons sugar
  • 2 ½ teaspoons Madras curry powder
  • 2 ½ teaspoons fish sauce
  • 2 tablespoons canola oil
  • 1 large shallot, finely chopped (about ⅓ cup)
  • 1 to 2 Thai chiles or serranos, finely chopped
  • 1 stalk lemongrass, trimmed, and finely chopped (about 3 tablespoons)
  • 1 small red bell pepper, stemmed and seeded, cut into ¾-inch squares
  • ½ cup coconut milk
  • 3 to 4 sprigs fresh cilantro, leaves coarsely chopped

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