Ginger Lemongrass Chicken
with cauliflower rice / sesame green beans
Ginger and lemongrass make a fresh, tart combination found in many Southeast Asian dishes. Use them to add bold flavor to this quick stir-fry. (Don't worry if you can't find lemongrass - the dish works great even without it.)
Ingredients
- Cauliflower - 2 heads , florets chopped
- Butter - 3 Tbsp
- Garlic - 1 clove , chopped
- Ginger, fresh - 1 Tbsp , grated
- Lemongrass (opt) - 2 stalks , grated
- Jalapenos (opt) - 1/2 , finely chopped
- Water - 3 Tbsp
- Bragg's / coconut aminos - 3 Tbsp
- Chicken breasts, boneless and skinless - 1 lb , chopped
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Limes - 1/2 , juice of
- Green beans - 1 lb , ends trimmed
- Oil, toasted sesame - 2 tsp
- Sesame seeds, white - 2 tsp
Prep
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Cauliflower rice - This makes enough for 2 nights. Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)
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Garlic / Ginger / Lemongrass / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
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Make sauce - Combine water and aminos. (Can be done up to 5 days ahead)
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Pre-cook beans - Place green beans into a microwave-safe container. Sprinkle with some salt, cover with a damp paper towel, and microwave until tender, 2 to 2 1/2 minutes. Alternatively, boil beans in a large stock pot of salted water until tender, ~5 minutes. (Can be done up to 3 days ahead)
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Chicken - Chop chicken into ¾” / 1.9cm cubes and tenderize with a fork. (Can be done up to 2 days ahead)
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Make
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Heat a wok over medium-high heat. Add first part of cooking oil and then chicken to heated oil. Toss until golden brown on all sides and cooked through, 3 to 4 minutes. Remove from wok and set aside.
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Add second part of cooking oil and then garlic, ginger, lemongrass and jalapenos. Saute until fragrant and lightly browned, ~2 minutes. Add sauce and bring to a simmer. Simmer until mixture thickens slightly, ~1 minute. Add chicken back to pan and toss to coat. Transfer chicken to a serving platter. Wipe out wok and return pan to heat.
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Add green beans, sesame oil and sesame seeds and saute just to heat beans through.
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If made ahead, reheat cauliflower rice briefly in the microwave. (If doubled, remember to save half for Thursday.)
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Serve chicken over cauliflower rice with green beans on the side. Squeeze lime juice over the top of the chicken and beans. Enjoy!
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