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Lemongrass Chicken
Recipe By
Recipe By :
Laura Reigel
Servings :
6
Prep Time
9
minutes
mins
Cook Time
20
minutes
mins
Total Time
29
minutes
mins
INGREDIENTS
▢
3
chicken breasts
(or use 1.5 lbs pork tenderloin, sliced thin)
Lemongrass Marinade
▢
1
tsp
coconut oil
▢
1
tbsp
fresh ginger
minced
▢
2
cloves
garlic
minced
▢
1
stalk
lemongrass
bruised with a heavy mallet and cut into ½ inch pieces
▢
1
tbsp
rice wine or white balsamic vinegar
▢
2
tbsp
tamari
▢
⅓
cup
water
▢
2
tsp
Red Boat Fish Sauce
▢
½
bunch
fresh cilantro
▢
½
tsp
crushed red pepper
optional
INSTRUCTIONS
Add all ingredients to a large freezer bag or a non reactive bowl.
Add meat, marinade overnight.
Chicken Option
Baking: preheat oven to 425 ℉, bake for about 20 minutes. Internal temp should be 165 ℉.
Grilling: Sear meat and then move to indirect flame cook until internal temp is 165 ℉.
Pork Option
Pan cook: Thin sliced pork can be pan cooked until browned on both sides. Cook on medium to medium high heat. Don't over cook or it will be dry.
Grilling: Grill over high flame. Sear meat. Thin sliced pork with cook very quickly on the grill.
RECIPE TIPS
Excellent with lettuce cups and carrot-apple slaw.
NUTRITION
Calories:
162
kcal
|
Carbohydrates:
0.8
g
|
Protein:
18.9
g
|
Fat:
8.8
g