Nut-Free Lemongrass Chicken
Delight your taste buds with this vibrant, Nut-Free Lemongrass Chicken recipe—a perfect harmony of Southeast Asian flavors made accessible for those with nut allergies! Tender, golden-brown chicken thighs are infused with a fragrant marinade of fresh lemongrass, garlic, ginger, soy sauce, fish sauce, and lime juice, then simmered to perfection in coconut milk for a creamy, rich finish. This quick and easy dish comes together in under an hour, making it an excellent choice for weeknight dinners or casual entertaining. Garnished with fresh cilantro and a touch of red chili heat, it’s best served over steamed rice or noodles to soak up the luscious, citrusy sauce. Whether you’re after bold flavors, allergen-friendly cuisine, or an impressive yet simple meal, this nut-free Thai-inspired lemongrass chicken is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces chicken thighs
- 2 stalks lemongrass stalks
- 4 cloves garlic
- 1 inch ginger
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 1 cup coconut milk
- 0.25 cup cilantro
- 2 tablespoons vegetable oil
- 1 piece red chili
Instructions
Start by preparing the ingredients. Finely chop the lemongrass, peel and mince the garlic, and grate the ginger.
In a mixing bowl, combine the lemongrass, garlic, and ginger with soy sauce, fish sauce, brown sugar, and lime juice. Mix well until the sugar is dissolved.
Place the chicken thighs in the bowl and toss them in the marinade ensuring they are well coated. Let it sit for at least 15 minutes to absorb the flavors.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated chicken thighs, reserving the marinade for later.
Cook the chicken for about 5-6 minutes on each side until they are golden brown and cooked through.
Reduce the heat to medium and pour in the reserved marinade along with the coconut milk. Stir gently, while scraping any browned bits from the bottom of the pan, and let the sauce simmer for about 10 minutes or until slightly thickened.
Slice the red chili thinly. Garnish the cooked chicken with chopped cilantro and sliced red chili.
Serve the lemongrass chicken hot with your choice of sides like steamed rice or noodles.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 4791 mg | 208% | |
| Total Carbohydrate | 88.8 g | 32% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 37.8 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 248 mg | 19% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3144 mg | 67% | |
*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.
