Coconut Lemongrass Chicken
Pan-seared chicken breast coated in warming spices, braised in a mild and creamy Coconut Lemongrass sauce, with an abundance of vibrant citrussy and flavours and aromatics. This is easy, healthy and flavourful one pan cooking at it's absolute best.
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Cook: 30 mins
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On a chopping board, cover the chicken breasts with cling film and bash suing a mallet or rolling pin until they are an even thickness of roughly 3cm all over. Coat the chicken breast in the salt, pepper, cumin, turmeric and chilli powder.
Heat the oil in a large, lidded pan, over a medium-high heat, once the oil is shimmering, sear the chicken breasts for 3-4 minutes on each side until showing colour and beginning to char and caramelise, then set aside.
Reduce the heat to medium, in the same pan sauté the shallot, garlic and red chilli for 2 minutes, stirring regularly, until soft, add and mix together the coconut milk and bone broth, add in the lemongrass paste, lemongrass stalks, lime juice and lime zest, bring the pan to a gentle simmer and cook for 10 minutes, to allow the lemongrass to infuse with coconut milk.
Place the chicken breasts back in the sauce, cover and simmer for 10-15 minutes, until the chicken is cooked through. Whilst the chicken is simmering, bring a separate, medium saucepan of water to the boil and steam the pak choi. Remove the chicken breast from the pan once again, stir the sauce and add a splash of bone broth if the sauce has thickened a little too much, you want it rich and creamy, but loose enough to pour. Add in the chilli oil if you wish.
Heat the rice and serve into bowls, add the chicken and pak choi, pour over the sauce. Garnish with the chopped cashews, black sesame seeds and spring onions.
Nutritional Info
Per serving:
Cals – 578
Carbs – 37g
Protein – 47g
Fat – 20g
Fibre – 3g
Ingredients
Serves 2
- 2 chicken breasts.
- Tsp of salt.
- Black pepper, to taste
- Tsp of cumin.
- Tsp of turmeric.
- Tsp of Chilli powder.
- Tbsp of groundnut oil.
- 1 shallot - finely chopped.
- 2-3 cloves of garlic - grated.
- 1 red chilli - deseeded and finely chopped.
- 200ml of coconut milk, ( light coconut milk to save on calories).
- 200-300ml of chicken bone broth.
- Heaping tsp of lemongrass paste.
- 1-2 lemongrass stalks - bashed and cut in half.
- Juice of 1/2 a lime.
- Zest of 1 lime.
- Tsp of chilli oil (optional).
To serve:
- 250g of cooked white rice.
- 2 pak choi, to serve.
- 20g of cashew nuts - chopped.
- A pinch of black sesame seeds.
- 2-3 spring onion - thinly sliced.
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