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Ingredients
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1 shallot, minced
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2 stalks lemongrass, peeled and chopped
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1 Thai bird's eye chile pepper, seeded and chopped
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1 clove garlic, chopped
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1 teaspoon grated ginger
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1 tablespoon fish sauce
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1 tablespoon vegetable oil
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1 tablespoon white sugar
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1 ½ teaspoons oyster sauce
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1 pound skinless, boneless chicken breasts, cut into thin strips
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skewers
Directions
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Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.
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Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.
Cook's Note:
If you don't have a mortar and pestle, you can make the marinade in a small food processor.
Nutrition Facts (per serving)
194 | Calories |
6g | Fat |
9g | Carbs |
25g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 194 | |
% Daily Value * | |
Total Fat 6g | 8% |
Saturated Fat 1g | 7% |
Cholesterol 65mg | 22% |
Sodium 347mg | 15% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 0g | 1% |
Total Sugars 4g | |
Protein 25g | 49% |
Vitamin C 29mg | 32% |
Calcium 28mg | 2% |
Iron 2mg | 11% |
Potassium 362mg | 8% |
* 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.