Coconut-Lemongrass Chicken Bowls

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Coconut-Lemongrass Chicken BowlsRecipe

Photo: Iain Bagwell; Styling: Kay E. Clarke

This Southeast Asian-inspired bowl is all about big flavor with minimal effort. When working with lemongrass, give the stalk a couple of whacks with the back of a knife before chopping to release its flavorful oils.

Serves 6 (serving size: 1/2 cup noodles, 1/3 cup broth, and 3 1/2 oz. chicken)

Ingredients

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1 1/4 cups light coconut milk, divided
3 tablespoons finely chopped lemongrass
2 tablespoons sambal oelek (ground fresh chile paste)
3 3/4 pounds skinless, bone-in chicken thighs (about 8 thighs)
3/4 cup unsalted chicken stock
6 garlic cloves, crushed
2 large onions, peeled and quartered
2 large carrots, each cut into 4 pieces
1 (2-inch) piece peeled fresh ginger, thinly sliced
2 tablespoons lower-sodium soy sauce
5 teaspoons fish sauce
1 tablespoon fresh lime juice
1/2 teaspoon granulated sugar
8 ounces uncooked wide brown rice noodles
2 cups thinly sliced English cucumber
1/2 cup loosely packed fresh cilantro leaves
1/4 cup sliced green onions
1/4 cup chopped unsalted peanuts

Preparation

Active: 20 Minutes
Total: 16 Hours

1. Place 3/4 cup coconut milk, lemongrass, sambal oelek, and chicken in a large zip-top plastic bag. Seal and turn to coat; refrigerate 8 to 24 hours.

2. Place stock, garlic, onions, carrots, and ginger in a 6-quart slow cooker. Remove chicken from marinade; discard marinade. Arrange chicken on top of onion mixture. Cover and cook on LOW 7 1/2 hours. Remove chicken from slow cooker; shred chicken into bite-size pieces. Discard bones.

3. Pour cooking liquid through a colander arranged over a large bowl; discard solids. Combine strained cooking liquid, soy sauce, fish sauce, lime juice, sugar, and remaining 1/2 cup coconut milk in a small saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Remove pan from heat.

4. Prepare noodles according to package directions. Divide noodles evenly among 6 bowls. Top evenly with chicken, cucumber slices, cilantro, and green onions. Pour 1/3 cup coconut milk mixture over each serving; sprinkle servings evenly with peanuts.

Created date

May 2016

Nutritional Information

Calories 301
Fat 7.1 g
Satfat 1.6 g
Monofat 2.8 g
Polyfat 1.8 g
Protein 23 g
Carbohydrate 35 g
Fiber 1 g
Cholesterol 87 mg
Iron 2 mg
Sodium 644 mg
Calcium 20 mg
Sugars 1 g
Est. Added Sugars 0 g