COCONUT LEMONGRASS CHICKEN
Are you in the mood for something outside of the same old routine? If you are looking for a special chicken dish that is different from common recipes and that the whole family will love, including picky eaters, this is it! This recipe is very yummy, a bit different yet very palatable with a bit of a flavor twist. It's easy to find yourself making it over and over again, especially when you first try it!This COCONUT LEMONGRASS CHICKEN recipe is both mouth-watering and very easy to make. Enjoy this explosion of flavor over rice and vegetables for a quick and easy weeknight or weekend dinner ready in just 30 minutes. It's easy to follow the steps and prepare all of the ingredients while the chicken is cooking, and it all comes together quickly. If you prefer chicken breast meat, you can use that instead of thighs in this recipe as you can go bone-in or boneless. You can also substitute chicken for shrimp, just cut the simmering time in coconut mixture to 10 minutes instead of 30. Coconut milk gives it a creamy and comforting taste while lime juice and lemongrass add light and refreshing flavor. Yum!Enjoy!
Servings: 4
Calories: 461kcal
Ingredients
- 1.5 lbs chicken breast or thighs diced
- 1 TBSP oil or butter or ghee
- 1 cup carrots chopped
- 4 cups snow peas trimmed and strings removed
- 1 can coconut milk
- 2 TBSP lime juice
- 1 tsp chili garlic sauce
- 1 tsp coriander
- 1 tsp cumin
- 1/8 tsp cinnamon
- 1/2 tsp turmeric
- 3 cloves garlic grated
- 1 tsp ginger grated
- 1 TBSP lemongrass freshly grated or paste
- salt to taste
- 1/4 cup cilantro chopped
SERVE WITH
- zucchini fried strips or cooked/raw spirals
Instructions
- In a large nonstick skillet, heat up oil or butter over medium-high heat. Season the chicken with salt and pepper and add to the skillet. Cook, undisturbed for 3-5 minutes per side until golden and crust is developed.1.5 lbs chicken, 1 TBSP oil
- Add carrots and snow peas to the skillet and cook for about 3 minutes, stirring occasionally.1 cup carrots, 4 cups snow peas
- In a medium bowl, whisk together the rest of the ingredients (except cilantro)- coconut milk, lemongrass, garlic, ginger, lime juice, chili garlic sauce, coriander, cumin, cinnamon, turmeric, and salt.1 can coconut milk, 2 TBSP lime juice, 1 tsp chili garlic sauce, 1 tsp coriander, 1 tsp cumin, 1/8 tsp cinnamon, 1/2 tsp turmeric, 3 cloves garlic, 1 tsp ginger, 1 TBSP lemongrass, salt
- Pour the coconut milk mixture into the skillet, cover with the lid and simmer for about 25-30 minutes, stirring occasionally.
- Sprinkle cilantro on top, stir and remove from the heat.1/4 cup cilantro
- Serve immediately with zucchini strips/spirals.zucchini
Notes
Nutrition
Serving: 1serving | Calories: 461kcal | Carbohydrates: 16g | Protein: 20g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 159mg | Potassium: 706mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6605IU | Vitamin C: 66mg | Calcium: 91mg | Iron: 7mg