Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
748
Calories
48g
Protein
32g
Fat
70g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lemongrass | 1 tbsp (6g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless, skinless chicken breast halves, about 1 1/2 lb. total, cut into
- thin strips
- Salt and freshly ground pepper, to taste
- 2 Tbs. peanut or canola oil
- 3/4 cup thinly sliced green onions
- 2 Tbs. minced fresh ginger
- 1 lemongrass stalk, bulb part only, trimmed and finely chopped
- 3 garlic cloves, minced
- 1/2 lb. slender asparagus, trimmed and sliced on the diagonal
- 3/4 cup chicken broth
- 2 Tbs. Asian fish sauce
- 1/4 cup chopped peanuts
- Steamed white rice for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes