Directions:
- In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.
- In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.
- Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.03 Kcal (683 kJ) | ||
| Calories from fat | 69.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.77g | 12% | |
|---|---|---|---|
| Cholesterol | 50.17mg | 17% | |
| Sodium | 776.6mg | 32% | |
| Potassium | 337.29mg | 7% | |
| Total Carbs | 6.8g | 2% | |
| Sugars | 4.17g | 17% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 18g | 36% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 20.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 129.84 Kcal (544 kJ) | ||
| Calories from fat | 55.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.19g | 12% | |
|---|---|---|---|
| Cholesterol | 39.95mg | 17% | |
| Sodium | 618.5mg | 32% | |
| Potassium | 268.62mg | 7% | |
| Total Carbs | 5.41g | 2% | |
| Sugars | 3.32g | 17% | |
| Dietary Fiber | 0.72g | 4% | |
| Protein | 14.34g | 36% | |
| Vitamin C | 1.9mg | 4% | |
| Iron | 0.4mg | 3% | |
| Calcium | 16mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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