Lemongrass Chicken
Servings
Prep Time
Cook Time
Ready In
Recipe: #33515
October 12, 2019
Categories: Dinner, Main Dish, Poultry, Chicken, Pressure Cooker, Slow Cooker, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Spicy, Kosher Meat 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"
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 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 & Variations
No special items needed.
Related
Recipe Stories / Blog
Fresh Tomato Basil Linguine
It's gonna be one of those nights. The kind of night when every recipe...
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
Recipe Stories / Blog
Ground Turkey & Cabbage Stir-Fry
There is something about this time of year that gets my head swimming. The...
