Coconut-Lemongrass Chicken Bowls Recipe

Name: Coconut-Lemongrass Chicken Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (2-inch) piece peeled fresh ginger, 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

Servings: persons

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 (2-inch) piece peeled fresh ginger, 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

1
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.
2
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.
3
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.
4
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 over each serving; sprinkle servings evenly with peanuts.

1462

kcal

Calories

Fat

121

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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), and more.

Yes, Coconut-Lemongrass Chicken Bowls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut-Lemongrass Chicken Bowls

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