Ingrédients pour Chicken With Mushrooms Lemongrass And Chili
- Chicken Breasts
- 1 red bell pepper (sliced)
- Field Mushrooms
- Garlic Cloves
- 1 inch ginger (minced)
- 4 scallions (chopped)
- 2 stalks lemongrass (finely chopped)
- Red Chili Peppers
- 2 tablespoons fish sauce
- Light Brown Sugar
- 2 tablespoons lime juice
- Mint Leaves
- 1 (13.5 oz) can full-fat coconut milk
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Comment préparer Chicken With Mushrooms Lemongrass And Chili
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces) on all sides. Remove chicken from skillet and set aside.
- Add 1 tablespoon olive oil to the skillet. Add 1 red bell pepper (sliced) and 8 oz cremini mushrooms (sliced) and cook until softened, about 5-7 minutes.
- Return the chicken to the skillet. Add 3 cloves garlic (minced), 1 inch ginger (minced), 4 scallions (chopped), 2 stalks lemongrass (finely chopped), and 2-3 Thai chili peppers (finely chopped or to taste). Cook for 3-4 minutes until fragrant.
- Pour in 1 (13.5 oz) can full-fat coconut milk. Bring to a simmer, then reduce heat to medium and cook for 15 minutes, allowing the sauce to thicken slightly.
- Stir in 2 tablespoons fish sauce, 1 tablespoon brown sugar, 2 tablespoons lime juice, and 1/4 cup fresh mint leaves (chopped). Simmer for another 2 minutes.
- Serve hot over basmati rice (cooked according to package directions). Garnish with extra fresh mint leaves.
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
106g
Fat
230g
Carbs
13g
