Kirschenbaum Weekly Go T
Lemongrass Chicken with Rice and Zucchini
4 servings
분량15 minutes
활동 시간35 minutes
총 시간재료
1 1/2 pounds boneless skinless chicken thighs
1 teaspoon paprika
garlic powder, onion powder, salt, and pepper to taste
olive oil
3 cloves garlic, minced
1 jalapeño, ribs and seeds removed (optional), minced
one 1-inch knob of ginger, grated or minced
2 tablespoons lemongrass or lemongrass paste
1 tablespoon brown sugar
one 14-ounce can unsweetened coconut cream (similar to coconut milk, but NOT the same as cream of coconut, which is sweetened!)
juice and zest of one lime
salt to taste
cilantro and/or basil, chopped
rice
zucchini or broccoli or a nice lil green salad
방향
Cook the chicken
Heat the oil in a large skillet over medium high heat. Add the chicken thighs, sprinkle with spices, and cook for 8-10 minutes until cooked through. Remove from pan. Once cooled, shred / pull into small bite-sized pieces.
Make the lemongrass sauce
Add the garlic, jalapeño, and ginger to the chicken pan (you don’t have to wipe it out – save all those good flavors). Sauté until fragrant. Add the lemongrass and brown sugar; stir to combine. Add coconut cream and bring to a low, gentle simmer. Season with lime zest, lime juice, and salt.
Finish
Add chicken back in to the sauce. Stir in some fresh cilantro or basil just before serving. Serve over rice with any veggies that you like (see zucchini directions in the notes section). And now enjoy this amazing flavor moment. ♡
영양 정보
1회 제공량
-
칼로리
442
지방 전체
5.1 g
포화 지방
1.3 g
불포화 지방
-
트랜스 지방
0 g
콜레스테롤
106.5 mg
나트륨
458.1 mg
탄수화물 전체
40.6 g
식이섬유
1 g
총 당류
2.4 g
단백질
26.6 g
4 servings
분량15 minutes
활동 시간35 minutes
총 시간