Lemongrass Chicken with Rice and Zucchini
Ingredients
- 1 1/2 boneless skinless chicken thighs
- 1 teaspoon 1 teaspoon paprika
- garlic powderonion powdersaltpepper , , , and to taste
- olive oil
- 3 garlic cloves , minced
- 1 jalapeno , ribs and seeds removed (optional), minced
- 1 ginger one -inch knob of , grated or minced
- 2 tablespoons 2 tablespoons lemongrass or lemongrass paste
- 1 tablespoon 1 tablespoon brown sugar
- 14 unsweetened coconut cream one -ounce can (similar to coconut milk, but NOT the same as cream of coconut, which is sweetened!)
- lime juice and zest of one
- salt to taste
- cilantro and/or basil, chopped
- rice
- zucchini or broccoli or a nice lil green salad
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Instructions
- 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. ♡
Source
Original recipe: View Original
