Lemongrass Chicken
Ingredients
The sauce
-
3
stalks
lemongrass
-
1
unit
shallot
-
3
cloves
garlic
-
1
tsp
fresh ginger
-
¼
cup
fresh lime juice
-
1
tbsp
fish sauce
-
1
tsp
ground pepper
-
½
tsp
red pepper flakes
-
½
cup
coconut milk
The chicken
-
2
lbs
boneless skinless chicken thighs
-
2
tbsp
avocado oil
For serving
-
4
cups
cauliflower rice
-
to taste
unit
chopped cilantro
Instructions
- Make the sauce by processing all sauce ingredients in a food processor until mostly smooth.
- Place chicken in a shallow dish and cover with the sauce, flipping to coat both sides.
- If possible, marinate the chicken in the refrigerator for at least 1 hour.
- Heat a large skillet over medium heat and add avocado oil.
- Add the chicken thighs to the skillet and cook without disturbing for 6-7 minutes.
- Flip the chicken and cook for another 6-7 minutes, or until fully cooked.
- Serve with desired sides and top with chopped cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
446
Total fat
22g
Total carbohydrates
13g
Total protein
48g
Sodium
mg
Cholesterol
mg
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