Coconut-Lemongrass Chicken Bowls

Adam Hickman

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.

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Prep Time 20

Cook Time 7 45

Total Time 8 5

Course Main Course

Cuisine Asian, Southeast Asian

Servings 6 Servings

Calories 301 kcal

Ingredients

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 piece peeled fresh ginger (2-inch piece) 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

Instructions

Marinade Chicken

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.

Slow Cook Chicken and Vegetables

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.

Make Coconut Milk Mixture (Sauce)

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.

Prepare Noodles and Serve

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 (sauce) over each serving.
Sprinkle servings evenly with peanuts.

Notes

Found online at: https://www.myrecipes.com/recipe/coconut-lemongrass-chicken-bowls

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