Lemongrass Chicken with Snow Peas and Jasmine Rice
When life hands you lemongrass, use it for this amazing chicken dish. If you’re stuck in a poultry rut, branch out with a mouth-watering meal that won’t disappoint. All it takes is a few healthy ingredients and you’re on your way to a healthy, hearty culinary delight.
Ingredients
- 1 cup(s) jasmine rice, uncooked
- 1 cup(s) water, for rice
- 2 cup(s) water, for sauce
- 1 stalk of lemongrass
- 2 cup(s) chicken broth, low sodium and fat free
- 2 cup(s) cooked chicken breast, boneless and skinless, diced
- 3 ounce(s) snow peas, trimmed and cut into strips
- 2 green onions, sliced
- 1 tablespoon(s) thai red curry paste
- 1/8 tablespoon(s) coconut extract
- 1/4 tablespoon(s) onions, chopped
- 4 garlic cloves, minced
Instructions
- In a rice cooker, add 1 tbsp of oil to keep rice from sticking.
- Rinse and drain rice in a colander.
- Add 1 cup rice and 1 cup of water.
- Let cook until soft and fluffy.
- Meanwhile, trim and remove about 6 inches from the slender tip of the lemongrass stalk.
- Remove outer leaves of the bottom of the stalk.
- Cut stalk in half length-wise.
- Place in a large saucepan.
- Add broth, remaining water and chicken to saucepan.
- Bring to a boil over high heat.
- Then reduce to medium-low heat, cooking with a cover for 6 to 8 minutes.
- Taste to check if the sauce has a lemon flavor if it does discard lemongrass.
- if not cook for a few more minutes and check flavor.
- Add remaining ingredient to the saucepan.
- Cook for 1 to 2 minutes or until snow peas are tender-crisp.
- Serve over jasmine rice.
Nutrition
Calories: 1237kcalCarbohydrates: 162.47gProtein: 108.69gFat: 13.26gSaturated Fat: 5.39gCholesterol: 238mgSodium: 1952.13mgFiber: 9.04gSugar: 5.66g
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