Happy Friday! I can't believe we're soon rolling into the last full week of October, with daylight savings and the holidays just around the corner. It has been a crazy week with travel, with K and I in working in different states and many hours spent in the car {and awful traffic}. I made this recipe for Slow Cooker Lemongrass Chicken a few weeks ago, and I really wish I had it ready when I got home last night after 9:00.
Lemongrass is one of my favorite flavors, but I don't use it nearly often enough. I used three stalks in this recipe. The important thing to remember is you have to trim lemongrass before using it. The first time I made a lemongrass dish a few years ago, I didn't trim it well enough and K and I were picking lemongrass stalks out of our teeth for an hour after dinner. Whoops :) Food & Wine has a great description of how to trim the lemongrass stalk - read it before you make this dish! Here's the gist of it: you need to remove the outer leaves and chop up only the bulb for a recipe.
Lemongrass pairs deliciously with chicken. I also added apple cider vinegar, Chinese five spice, garlic, ginger and other tasty Asian-inspired flavors. Serve over regular or cauliflower rice with extra cilantro on top!
Slow Cooker Lemongrass Chicken
Yields: 4 servings
Prep time: 15 minutes
Cook time: 2.5 hours
Total time: 2.75 hours
Ingredients~
14 ounces skinless, boneless chicken breasts
3 stalks lemongrass {using only the bulbs; chopped}
1/2 cup chicken broth {hot}
3 Tablespoons apple cider vinegar
1 Tablespoon fish sauce
1 teaspoon Chinese five spice
4 cloves garlic {chopped}
1 teaspoon grated ginger
1/2 teaspoon black pepper
1/2 teaspoon salt
Optional: 1/4 cup chopped cilantro
How to~
*Add all ingredients to a slow cooker. Cook on HIGH for 2 hours.
*Shred chicken with a fork and stir. Continue cooking on LOW for 30 minutes.
*Serve over cauliflower rice or regular rice.
Yum. Lemon Chicken is the best. love this recipe
ReplyDeleteNice to have a chance to try it.
ReplyDelete