Chicken Saute with Pineapple and Lemon Grass
Calorie: 479, Total Fat: 16 g, Sugar 26 g, Fiber: 0.70 g, Proteins: 29 g.
Place chicken broth in small saucepan. Add lemon grass, ginger and lime
zest. Bring to a simmer; cover and cook for 10 minutes. Stir in fish sauce (if using); set
While the chicken broth mixture is simmering, warm vegetable oil over
high heat in a large, non-stick skillet or wok. Toss chicken chunks in cornstarch. Add chicken
to heated oil in two batches; sauté until golden brown, about 5 minutes. Remove chicken,
place on plate and set aside. Add pineapple chunks to pan and sauté quickly, about 2
Return chicken to skillet or wok. Pour chicken broth into pan through
strainer, separating out lemon grass, ginger and lime zest pieces. Discard these pieces. Stir
over high heat until sauce reaches simmer, about 1 minute. Reduce heat to low and simmer for 4
minutes, until sauce has thickened lightly. Add salt. Sprinkle with cilantro and mint. Serve
immediately over rice or noodles.