Thai_Basil__Lemongrass_Chicken.jpg

Thai Basil & Lemongrass Chicken

Thai Basil & Lemongrass Chicken Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 Tbsp. organic virgin coconut oil
  • 2 -8oz. breasts pasture-raised chicken, cut into strips
  • 2 stalks organic lemongrass, thinly sliced
  • ½ tsp. Celtic sea salt
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. Asian fish sauce
  • 6 c. organic baby bok choy, cut into 1” pieces
  • 1 tsp. organic garlic, minced
  • 2 c. organic low sodium chicken broth
  • 1 c. organic unsweetened coconut milk
  • 8 oz. organic shiitake mushroom caps, ¼" slices
  • 1 tsp. organic ginger, grated
  • 4 medium organic scallions, sliced
  • 1 ½ Tbsp. fresh Thai basil, chopped
  • 1 ½ Tbsp. fresh cilantro, chopped
Instructions
  1. Combine coconut milk, chicken broth, fish sauce and lemongrass in a medium saucepan.
  2. Simmer over low heat 10 minutes.
  3. Meanwhile, heat a large safe nonstick skillet over medium-high heat.
  4. In a large bowl, combine chicken and half the oil. Sprinkle with the salt and cayenne. Toss to coat.
  5. Add chicken to skillet, in batches, and cook until lightly browned, 4 to 5 minutes, turning halfway through. Transfer to a large Dutch oven and cover to keep warm.
  6. Wipe out skillet.
  7. Add remaining oil to skillet over medium-high heat. Add mushrooms and cook until they begin to soften, 3 minutes. Add garlic and ginger. Cook 1 minute, stirring constantly. Add bok choy and cook 2 to 3 minutes to wilt.
  8. Add vegetables to Dutch oven with chicken. Strain coconut milk mixture into Dutch oven to cover chicken and veggie mixture. Discard lemongrass.
  9. Heat over medium-high heat, stirring gently, until mixture comes to a boil. Stir in the scallions, basil and cilantro.
  10. Remove from heat, ladle into serving bowls and serve.
 

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Nutrient Information Per Batch

1574.76 kcal Calories, 662.64 mg Calcium, 70.16 g Carbohydrate, 273.76 mg Cholesterol, 87.29 g Total Fat, 12.93 g Fiber, 26.17 mg Iron, 470.05 mg Magnesium 4848.69 mg Potassium, 140.81 g Protein,103.24 mcg Selenium, 3327.15 mg Sodium, 7.33 g Sugars, 11.15 mg Zinc, 69.73g Saturated fat, 0.12 trans Fat, 6.56 g Monounsaturated fats, 3.94 g Polyunsaturated fats, 19540.2 IU Vitamin A, 4.14 mg Vitamin B6, 0.57 mcg Vitamin B12, 204.72 mg Vitamin C, 0 IU Vitamin D, 1.31 Vitamin E, 240.79 mcg Vitamin K, 464.77 mcg Folate,0.86 mg Vitamin B1(Thiamin),71.97 mg Vitamin B3(Niacin),1.67 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 637.93 mcg Lutein and Zeaxanthin, 0.38 g ALA, 0 g EPA, 0.09 gDHA,1818.91 mg Phosphorous, 9.03 mg Manganese, 4.74 mcg Alpha carotene, 11645 mcg Beta carotene, 36.36 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Red Meat
  • No Pork
  • No Eggs
  • No Seeds
  • No Dairy
  • No Yeast
  • No Peanuts
  • No Shellfish
  • No Gluten
  • No Soy
  • No Corn
  • No Tubers
  • No Grains
  • No Legumes
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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