Home Food & drink Recipes Nutty lemongrass chicken

Nutty lemongrass chicken

Name: Nutty lemongrass chicken
Cook time: 35 min
Total time: 35 min
Ingredients: 1 red onion; 5 garlic cloves (finely chopped); 2 sticks of lemongrass (bashed); 1 green chilli (finely chopped); Olive oil; 800 ml canned coconut milk; 2 tbsp (heaped) peanut butter; 1 tsp ground turmeric; 4 chicken breasts (diced); 2 large handfuls of baby spinach; 1 lime (juiced); Salt (to taste)

Ella Walker

January 12, 2021

Looking to eating healthier in the New Year? Try this quick and healthy chicken dish that’s bursting with flavour from The Medicinal Chef Dale Pinnock.

Nutty lemongrass chicken — (Faith Mason/PA)

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Nutrition Facts

Nutty lemongrass chicken

Amount Per Serving

Calories 794 Calories from Fat 522

% Daily Value*

Fat 58g89%

Saturated Fat 44g275%

Cholesterol 145mg48%

Sodium 369mg16%

Potassium 1518mg43%

Carbohydrates 20g7%

Fiber 6g25%

Sugar 9g10%

Protein 55g110%

Vitamin A 115IU2%

Vitamin C 18mg22%

Calcium 65mg7%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Nutty lemongrass chicken

A quick and healthy chicken dish that's full of flavour

Cook Time35 mins

Total Time35 mins

Course: Main Course

Cuisine: Asian

Servings:

Calories: 794kcal

Author: Dale Pinnock

Equipment

Deep frying pan or sauté pan

Ingredients

1 red onion
5 garlic cloves finely chopped
2 sticks of lemongrass bashed
1 green chilli finely chopped
Olive oil
800 ml canned coconut milk
2 tbsp (heaped) peanut butter
1 tsp ground turmeric
4 chicken breasts diced
2 large handfuls of baby spinach
1 lime juiced
Salt to taste

Method

In a pan, sauté the onion, garlic, lemon grass and chilli in a little olive oil, along with a good pinch of salt, until the onion has softened.
Add the coconut milk, stir in the peanut butter and turmeric and simmer for around 10 minutes until the sauce starts to thicken and the flavour of the lemon grass really begins to penetrate the dish.
Add the diced chicken and continue to simmer for around 15 minutes until cooked through.
Add the spinach and allow it to wilt before squeezing in the lime juice. Serve.

Nutrition

Eat Shop Save by Dale Pinnock is published by Mitchell Beazley. Photography by Faith Mason.

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