24 April, 2014

Lemongrass Basil Thai Chicken

Comments : 8 Posted in : Chicken, Main Dish on April 24, 2014 by : Cook Plate Fork Tags: Aglio e olio, Barbecue chicken, Casserole, Coconut, Cymbopogon, Food, French onion soup, Garlic, Lemon grass, Lemonade, Olive oil, Parmigiano-Reggiano, Rosemary, Sea salt, Tablespoon, Thai, Thai basil, Thai cuisine, Wild Rice

Have you had lemongrass before? When mixed with other ingredients it can be really tasty.

Lemongrass is associated with Asian cooking especially in Thai, Malaysian and Vietnamese cuisine.

Lemongrass is also classified as an herb and is reported to have many health benefits.

The herb has antibacterial and antifungal properties. It is very potent in helping to detoxify internal organs, such as the liver, exocrine gland, excretory organs, and the digestive tract.

It also helps to lower the buildup of uric acid (herb can bring relief for those who suffer with Gout), cholesterol, superfluous fats and other toxins in the body while helping with digestion, and improving blood circulation.

It also has been report for use as calming effect in relieving insomnia and stress.

Lemongrass Basil Thai Chicken

4 chicken breast, chopped 1-inch squares

16 oz. bag Mediterranean vegetable blend

¾ cup Desiccated Coconut

1 green chili, serrano, without seeds

2 garlic cloves

½ cup extra virgin olive oil or coconut oil

½ tsp. Himalayan salt

3 tbsp. lemon juice

1 tbsp. dried basil or 5 fresh Thai basil leaves

½ tube of Garden gourmet Lemon Grass or 3 fresh chopped stalks lemon grass, white parts only

1 tsp. arrowroot starch

If you can’t find fresh Thai basil, the common sweet basil will work.

Lemongrass can be hard to find fresh, so the tube of Garden Gourmet Lemon Grass will work just as well.

In a food processor, add coconut, chili, garlic, oil, salt, juice, basil, lemongrass, and process until a paste is formed, about 45 seconds to 1 minute. Set aside.

In a large frying pan over medium-high heat, add either 2 tablespoons of coconut oil or avocado oil and heat.

Add chopped chicken breast and cook until outside of meat is white or oblique. Add vegetable blend and stir in.

Next add lemongrass mixture and stir in. Add 1 tsp. arrowroot starch to ¼ cup of cold water and mix till arrowroot is dissolved, add to meat mixture, mixing in till well incorporated.

Continue to stir ingredients till mixture starts to boil and thicken some.