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5 from 1 vote

Lemongrass Chicken

This chicken recipe is bright, fragrant, and full of lemongrass and ginger flavor. A bit of heat and sweetness balance the herbal flavors well. Recipe adapted from myrecipes.com.
Course Main Course
Cuisine Asian
Keyword asian, Chicken, dairy-free, egg-free, lemongrass, main, nightshade-free, nut-free
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4
Calories 448kcal
Author Jenny Ross

Ingredients

Chicken

  • 2 tablespoons avocado oil
  • 2 stalks lemongrass tender white parts only
  • 1 inch piece ginger peeled
  • 1 small shallot 1/4 cup
  • 1 tablespoon lemon juice
  • 4 tablespoons gluten-free soy sauce or coconut aminos
  • 1 tablespoon monk fruit granulated, or a couple of drops of liquid monk fruit
  • 4 garlic cloves
  • 2 tablespoons fish sauce
  • 1 teaspoon chili paste such as sambal oelek, omit for nightshade-free
  • 2 pounds boneless skinless chicken thighs cut into bite-sized pieces

To Finish

  • 2 tablespoons avocado oil
  • 1 red bell pepper sliced, substitute another 1/2 pound green beans for nightshade-free
  • 1/2 pound green beans
  • 14 ounces kelp noodles 2 packages, fettuccini style, optional
  • sliced almonds for garnish, omit for nut-free

Instructions

  • Combine all ingredients except chicken in a blender and puree until smooth. Add the chicken to the marinade and refrigerate for 2 hours.
  • Add a tablespoon of avocado oil to a large pan over high heat and when hot, add the peppers and green beans. Cook for 5-10 minutes, or until browned. Reserve the vegetables and do not clean the pan.
  • Remove chicken from marinade, reserving the marinade. Heat the second tablespoon of oil in the now empty pan over high heat. Cook for 10-15 minutes, or until browned. Add to the reserved vegetables.
  • Add the reserved marinade to the pan and reduce to a couple of tablespoons.
  • While sauce reduces, rinse the noodles in a fine mesh strainer or colander under boiling water (this removes any odd taste from the production of this type of noodle). Set aside to drain.
  • When the sauce is reduced, add the noodles and stir to combine. Top with the chicken and vegetables. Garnish with sliced almonds, if using.

Notes

You can grill the chicken for a delicious variation. Nutrition information is for the recipe with the noodles. 

Nutrition

Calories: 448kcal | Carbohydrates: 10g | Protein: 48g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 1939mg | Potassium: 832mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1377IU | Vitamin C: 47mg | Calcium: 139mg | Iron: 4mg