Lemongrass Chicken
Recipe: #33515
October 12, 2019
Categories: Chicken, Pressure Cooker, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Spicy Kosher Meat, Chicken Dinner, Slow Cooker Chicken, more
"An incredibly quick and easy meal, especially with an instant pot or slow cooker. Serve over rice and garnish with chopped peanuts, shredded carrots, and/or green onions"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (313.1 g)
- Calories 443.5
- Total Fat - 21.3 g
- Saturated Fat - 15.2 g
- Cholesterol - 132.4 mg
- Sodium - 174.6 mg
- Total Carbohydrate - 13.2 g
- Dietary Fiber - 4.5 g
- Sugars - 5.3 g
- Protein - 51.1 g
- Calcium - 76.5 mg
- Iron - 3.6 mg
- Vitamin C - 55.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine the coconut milk, onion, garlic, ginger, lemongrass, curry paste, and fish sauce in a blender. Blend till smooth and add to instant pot or slow cooker
Step 2
Add chicken
Step 3
In the bowl of your instant pot or slow cooker, combine the chicken, coconut sauce, bell pepper, jalapeno, and cinnamon stick. * ** Instant pot Cover and cook on high pressure/manual for 8 minutes. When done, release the steam using the natural or quick release function
Step 4
**Slow Cooker: Cook on low for 6-7 hours or on high for 4 hours.
Step 5
Remove and discard the cinnamon stick. Shred the chicken using two forks. Stir in the cilantro, basil, and lime juice.
Step 6
Serve over rice
Tips
No special items needed.
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