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Coconut Lemongrass Chicken

  • Recipe Submitted by on

Category: Dinner Party, Healthy Recipes, Main Dish, Chicken

 Ingredients List

  • 1 pound of boneless, skinless chicken tenders, trimmed and cut into bite sized chunks
  • 2 - 3 cloves garlic, minced fine
  • 1/2 cup onion, minced fine
  • 3 stalks of lemongrass, ends trimmed, then cut into 2 inch pieces
  • zest of 1 lime (about 2 tsp)
  • 1 1/2 Tbsp fresh ginger, minced (for broth)
  • 1 Tbsp fresh ginger, minced (for sauce)
  • 1 large carrot, peeled and chopped thinly into coins
  • 1/2 cup red bell peppers, sliced thinly
  • 1/2 cup yellow bell peppers, sliced thinly
  • 1 cup broccoli florets (about 1 head), chopped into bite sized pieces
  • 2 - 3 Tbsp butter
  • 1 can chicken broth
  • 2 Tbsp brown sugar
  • 2 Tbsp soy sauce
  • 2 Tbsp fish sauce
  • 1 tsp Srirracha hot chili sauce
  • 1 can coconut milk
  • 1 tsp curry powder (or paste)
  • 1/2 can baby "stir fry" corn
  • 1/8 - 1/4 cup fresh lime juice
  • optional - 1 tsp cornstarch dissolved in a little water to form a slurry
  • Garnish - chopped cashews or peanuts, fresh cilantro leaves, red chili pepper flakes.

 Directions

1 - Prep

Trim and cut chicken. Chop all vegetables. Zest, then squeeze the limes.

2 - Lemongrass Broth

In a saucepan, heat chicken broth, 1 1/2 Tbsp ginger, lime zest, and lemongrass to a boil, then reduce to a simmer
for about 5 minutes. Just let is steep a while to get all the lemongrass flavor into the broth. Strain the lemongrass
broth, discarding the solids.

3 - Chicken and Vegetables in Coconut Sauce Melt butter into a large skillet, then add onions and garlic. Cook until soft and fragrant. Add the chicken. Once the chicken starts to develop some nice color on the outside, you can add add the remaining 1 Tbsp ginger, carrots, yellow and red peppers, broccoli. Let cook just a couple of minutes and then start adding the following: brown sugar, soy sauce, fish sauce, Srirracha, coconut milk.10/13/2014
4 - Combine

Add about half of the strained lemongrass broth to the coconut sauce. Bring to a boil, then reduce to medium and
allow to reduce and start to thicken. Once it starts thickening and chicken is cooked through, add the baby corns. At
this point, make a call on whether you would like a thicker sauce or not. Use a little cornstarch slurry if you want it a
bit thicker. Finish by adding in the fresh lime juice. The acid will brighten up the sauce.

5 - Serve

Serve over a bed of boiled and drained linguini noodles (or jasmine rice would be lovely as well.) Garnish with
chopped cashews or peanuts, some fresh cilantro, and a little red chili pepper flakes.

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