Tender chicken in a lemongrass-ginger coconut sauce with tons of vegetables!
Yes, it's the beginning of a new year... so of course like many of you, I brought myself a wonderfully fancy Lean Cuisine for lunch earlier this week (it was the Lemongrass Chicken). Once I smelled that wonderful lemongrass scent, I just KNEW that I had to try to recreate the dish. So while this may not be the Lean Cuisine recipe, it was darned good, full of bright healthy vegetables, and enjoyed by my family... and that's all that really matters to me in the end. As a matter of fact, my oldest came through the door just as the dish was finishing up and yelled "Oh my gosh.... what SMELLS so good in here?!" Now as a mom, that just makes me smile from the inside out!!
Yes, it's the beginning of a new year... so of course like many of you, I brought myself a wonderfully fancy Lean Cuisine for lunch earlier this week (it was the Lemongrass Chicken). Once I smelled that wonderful lemongrass scent, I just KNEW that I had to try to recreate the dish. So while this may not be the Lean Cuisine recipe, it was darned good, full of bright healthy vegetables, and enjoyed by my family... and that's all that really matters to me in the end. As a matter of fact, my oldest came through the door just as the dish was finishing up and yelled "Oh my gosh.... what SMELLS so good in here?!" Now as a mom, that just makes me smile from the inside out!!
- 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
- 1 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.
Step-by-Step:
1 - Prep
Trim and cut chicken. Chop all vegetables. Zest, then squeeze the limes.
2 - Lemongrass Broth
In a saucepan, heat chicken broth, lemongrass, 1 1/2 Tbsp ginger, and lime zest to a boil, then reduce to a simmer for about 5 minutes.
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| 1 can chicken broth |
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| 3 stalks lemongrass, trimmed and cut into 2" pieces |
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| 1 1/2 Tbsp minced ginger |
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| Zest of 1 large lemon - the bright green part only, none of the white! |
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| Strain after boiling and steeping. |
Melt butter into a large skillet, then add onions and garlic. Cook until soft and fragrant.
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| 2 Tbsp butter |
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| 1/2 cup diced onions |
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| 2 - 3 cloves minced garlic |
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.
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| 1 pound chicken, trimmed and cut into bite sized pieces |
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| 1 Tbsp minced ginger |
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| 1 large carrot, peeled and cut into thin coins |
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| 1/2 cup red bell peppers |
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| 1/2 cup yellow bell peppers |
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| 1 cup broccoli florets |
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| Stir! |
Let cook just a couple of minutes and then start adding the following: brown sugar, soy sauce, fish sauce, Srirracha, coconut milk, and curry.
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| 2 Tbsp brown sugar |
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| 2 Tbsp soy sauce |
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| 1 Tbsp fish sauce |
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| 1 can coconut milk |
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| 1 tsp curry powder |
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.
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| 1/2 of the lemongrass broth |
Once it starts thickening and chicken is cooked through, add the baby corns and the Srirracha sauce.
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| 1/2 can of baby carrots |
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| 1 tsp Srirracha chili sauce |
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.
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| (Optional - 1 tsp corn starch dissolved in a little water) |
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| 1/8 - 1/4 cup fresh lime juice |
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.
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.
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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