Lemongrass Chicken Stir Fry
This Chicken Lemongrass Stir-Fry is an excellent choice for a post-workout meal, a hearty lunch, or a nutritious dinner option. Packed with lean protein, it helps in muscle recovery and growth. The lemongrass adds a refreshing citrus flavor while aiding digestion and boosting your immune system. This dish is also rich in fiber and essential vitamins, making it a well-rounded and delicious addition to your healthy eating routine.Ingredients.
Ingredients:
- 1 lb chicken thighs, sliced
- 1 kg or about 8 cups of frozen chopped stir fry vegetables (broccoli, carrots, snap peas, green beans, bell peppers)
- 2 stalks lemongrass, outer stalk removed and chopped
- Juice of 1 lime
- 2 tbsp fish sauce
- 1 tbsp coconut sugar
- 1 tbsp olive oil + extra for greasing
- 1 tbsp soy sauce
- ½ tbsp minced garlic
- ¼ red onion
- Optional to serve: rice, limes, green onion
Instructions:
- Place the lemongrass, lime juice, sugar, oil, soy sauce, garlic, and onion in a blender and pulse to a puree consistency.
- Place in a dish with the sliced chicken, stir to coat the chicken, cover the dish and marinade in the fridge for at least 30 minutes or up to 8 hours (the longer the better).
- Heat a pan over medium high heat, place a little bit of oil in the pan to prevent sticking and then add chicken to the pan. Adjust heat as needed to prevent burning and saute until slightly browned and cooked through. About 5 minutes.
- Remove chicken from the pan and set aside. Leave any juices from the marinade and chicken in the pan.
- Add vegetables to the pan and saute to reach al dente texture, about 7 minutes.
- Add chicken back to the pan and remove from heat. Serve over rice and garnish with lime juice and green onions, or serve without rice for a lower carb option.
Yield 4 servings
Per 1 serving (approximately 1 chicken thigh and 2 cups of vegetables)
Calories 328
Fat 13 g
Carbohydrate 20 g
Fiber 6 g
Net Carbohydrate 14 g
Protein 30 g