| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits, Seafood | Vietnamese | Chicken, Fruits, Vietnamese, Wrv | 4 | Servings |
INGREDIENTS
| 1 | Chicken or favorite parts; skin | |
| 2 | Stalks lemon grass; bottom 6" only, slice diagonoally | |
| 1/2 | c | Low-sod soy sauce |
| 2 | tb | Canola oil |
| 1 | tb | Fish sauce |
| 2 | cl | Garlic; mince |
| 1 | ts | Sugar |
| 2 | Unripe green bananas;quarter | |
| 4 | sl | Fresh pineapple; halve |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A Mix lemon grass, soy sauce, oil, fish sauce, garlic and sugar. Pour over chicken, cover and refrigerate for at least 3 hours or overnight. In baking dish, arrange chicken, undrained, in single layer. Add banana and pineapple; pour remaining marinade over all. Cover and bake 350~ about 30 minutes. Remove cover and turn chicken. Return to oven and bake, uncovered, about 30 minutes more. Serve over rice. 478 Cal, 20 gr fat, 37% fat. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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