Active Time:25 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:30 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonscanola oil1cupsliced mushrooms½cupchopped red bell pepper4teaspoonsminced peeled fresh ginger4garlic cloves, minced1(3-inch) stalk lemongrass, halved lengthwise2teaspoonssambal oelek (ground fresh chile paste)3cupsChicken stock or reduced-sodium chicken broth1 ¼cupslight coconut milk4teaspoonsfish sauce1tablespoonsugar2cupsshredded cooked chicken breast (about 8 ounces)½cupgreen onion strips3tablespoonschopped fresh cilantro2tablespoonsfresh lime juice
Cook Mode(Keep screen awake)
Ingredients
2teaspoonscanola oil
1cupsliced mushrooms
½cupchopped red bell pepper
4teaspoonsminced peeled fresh ginger
4garlic cloves, minced
1(3-inch) stalk lemongrass, halved lengthwise
2teaspoonssambal oelek (ground fresh chile paste)
3cupsChicken stock or reduced-sodium chicken broth
1 ¼cupslight coconut milk
4teaspoonsfish sauce
1tablespoonsugar
2cupsshredded cooked chicken breast (about 8 ounces)
½cupgreen onion strips
3tablespoonschopped fresh cilantro
2tablespoonsfresh lime juice
DirectionsAntonis Achilleos; Food Styling: Rishon Hanners; Prop Styling: Missie CrawfordHeat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms, bell pepper, ginger, garlic and lemongrass; cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add chicken stock, coconut milk, fish sauce and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro and juice.Originally appeared: Cooking Light
Directions
Antonis Achilleos; Food Styling: Rishon Hanners; Prop Styling: Missie CrawfordHeat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms, bell pepper, ginger, garlic and lemongrass; cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add chicken stock, coconut milk, fish sauce and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro and juice.
Antonis Achilleos; Food Styling: Rishon Hanners; Prop Styling: Missie Crawford
Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms, bell pepper, ginger, garlic and lemongrass; cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add chicken stock, coconut milk, fish sauce and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro and juice.
Originally appeared: Cooking Light
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Nutrition Facts(per serving)224Calories9gFat15gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
