Ingredients
4
4 servings
- •1 ½ pounds chicken thighs, cut into thin strips
- •3 tablespoons fish sauce, or more to taste
- •1 ½ tablespoons honey
- •2 tablespoons vegetable oil
- •1 ½ red bell peppers, cut into strips
- •¼ cup chopped lemongrass
- •¼ cup grated fresh ginger root
- •4 cloves garlic, chopped
- •⅓ cup chopped green onions
- •¼ cup chicken broth
- •1 tablespoon white sugar
- •½ teaspoon red pepper flakes, or more to taste
- •salt and ground black pepper to taste
Instructions
- Mix chicken, fish sauce, and honey together in a bowl; cover with plastic wrap and refrigerate for at least 30 minutes.
- 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.
- Stir green onions, chicken broth, sugar, red pepper flakes, salt, and pepper into the wok. Simmer, uncovered, until sauce thickens, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 397
- Carbohydrate: 17g
- Fat: 24g
- Fiber: 1g
- Protein: 28g
- Sugar: 12g
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