Gluten-Free Lemongrass Chicken
Elevate your dinner game with this vibrant and flavorful Gluten-Free Lemongrass Chicken recipe that's perfect for health-conscious foodies and anyone craving a taste of Southeast Asia. Tender, bite-sized pieces of chicken thighs are marinated in a zesty blend of minced lemongrass, fresh ginger, garlic, gluten-free soy sauce, fish sauce, lime juice, and a touch of brown sugar for a sweet-savory harmony. After being pan-seared to golden perfection, the chicken is garnished with fresh herbs like cilantro and Thai basil, plus an optional kick of chili pepper for added heat. With just 20 minutes of prep time, this gluten-free dish comes together easily for a weeknight dinner and pairs beautifully with steamed rice or a crisp salad. Aromatic, vibrant, and utterly delicious, this recipe is a nourishing meal that’s sure to impress! Keywords: gluten-free lemongrass chicken, Southeast Asian cuisine, herbal chicken recipe, healthy dinner ideas.
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Recipe Information
Ingredients
- 1 kg Boneless, skinless chicken thighs
- 3 Lemongrass stalks
- 4 Garlic cloves
- 1 inch piece Fresh ginger
- 3 tablespoons Gluten-free soy sauce
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 0.5 cup Cilantro leaves
- 0.5 cup Thai basil leaves
- 2 Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Chili pepper (optional)
Instructions
Start by preparing the lemongrass: Trim the ends and peel away the outer layers. Mince the tender part of the lemongrass stalks and place in a bowl.
Peel and finely mince the garlic cloves and fresh ginger. Add them to the bowl with the lemongrass.
In the same bowl, combine gluten-free soy sauce, fish sauce, brown sugar, lime juice, and olive oil. Mix well to create a marinade.
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
Pour the marinade over the chicken in a large dish or a sealable plastic bag. Make sure every piece is coated. Marinate in the refrigerator for at least 1 hour or overnight for best results.
Finely chop the cilantro, Thai basil leaves, and green onions, and slice the optional chili pepper if using. Set aside for garnish.
Heat a large skillet or wok over medium-high heat. Add a tablespoon of olive oil if needed.
Once the skillet is hot, add the marinated chicken pieces, cooking in batches if necessary to avoid overcrowding the pan.
Cook the chicken for about 4-5 minutes on each side, or until cooked through and slightly caramelized.
Remove the chicken from the pan and let it rest for a few minutes.
Garnish with the chopped cilantro, Thai basil, green onions, and sliced chili pepper. Serve hot with steamed rice or a fresh salad.
Nutrition Facts
Calories |
2775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1250 mg | 417% | |
| Sodium | 7421 mg | 323% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 15.3 g | ||
| Protein | 279.6 g | 559% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 670 mg | 52% | |
| Iron | 41.5 mg | 231% | |
| Potassium | 5885 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
