Chicken with Lemon Grass Recipe
1 package (1 lb.) chicken thighs or breasts
3 tbsp. lemon grass paste or 3 stalks of lemon grass, outer leaves removed and edible parts blended
3 spring onions
¼ tsp. salt
¼ tsp. ground black pepper
2 tbsp. avocado or coconut oil
2 cups cut up vegetables of your choice (broccoli, bok choi, Chinese broccoli, peppers, carrots, kale, chard, etc. are all good choices)
1-2 fresh red chilies, seeded and chopped (or a squirt of sriracha)
4 tsp. sugar or xylitol
Extra black pepper to taste
½ cup roasted peanuts, finely chopped
1-2 tbsp. fish sauce to taste
fresh cilantro, washed and leaves removed
Cut the chicken up into bite sized pieces and remove fat. Finely slice the spring onions, including green leaves. Mix the chicken pieces with the salt, pepper, 2 tbsp. of the lemon grass paste and spring onions and set aside for 30 minutes.
Heat a wok to medium high, add oil and when oil is hot, add the chicken mixture and stir fry for 5-7 minutes until all chicken is mostly cooked through. Remove from pan. Add the chilies and vegetables and cook until crisp and bright but cooked through. Add last tablespoon of lemon grass paste, put chicken back in, and add sugar (or xylitol), extra black pepper and fish sauce and mix. Sprinkle chopped peanuts and cilantro on dishes to serve.
Serve over rice, rice noodles or shirataki noodles if grain-free.