Lemongrass & Coconut Chicken on Ginger Rice

I first got a version of this meal in a Hello Fresh box.  It was simple enough to make that I wanted to keep it around, but modify it for our family.

Ingredient List

  • 2 Chicken Breasts
  • 1 can Coconut Milk
  • 1 tbsp Soy Sauce
  • 1 tbsp grated fresh Ginger
  • 3/4 cup Basmati Rice
  • 1 tbsp Thai Seasoning
  • 1/3 cup Snow Peas
  • 3 bunches Baby Bok Choy
  • 3 drops Lemongrass Vitality Oil or 1 piece
  • 1/2 tsp Sugar
  • Oil (for cooking)

 Making Dinner

  1. Prepare Veggies – Trim your snow peas, wash and chop bok choy.  Peel and grate ginger.
    **if you are using lemongrass peel outer layer, cut in half lengthwise and tap backs with wooden spoon**
  2. Cut chicken breasts into 1 inch chunks.  Season with salt and pepper.
  3. Heat oil in skillet pan for chicken
  4. Heat 1/2 tsp oil in pot for rice.
  5. Add rice and half your ginger to pan, toss and cook until fragrant. Add 1 1/4 cups of water of high heat until boiling. Reduce heat and cook for 12-14 minutes.
  6. Add chicken to pan, cook until brown and cooked through (about 6 minutes)
  7. Add lemongrass (2-3 drops if using oil), remaining ginger, thai seasoning and stir. Once fragrant add coconut milk, soy sauce, 1/4 cup of water and sugar. Bring to boil over high heat
  8. Reduce heat to medium and add veggies. Cook until veggies are tender crisp (about 3 minutes). If you used actual lemongrass, remove and discard.
  9. Take your rice and fluff with fork in pot, then serve in bowls and top with lemongrass chicken.
  10. Serve and Enjoy!
    I suggest grabbing some of your favourite Naan bread to enjoy.