Keto Thai Basil and Lemongrass Chicken
4.6g
Net Carbs
39.2g
Protein
21.0g
Fat
2.3g
Fiber
376
Calories
Ingredients:
- 1 tablespoon Red or Cayenne Pepper
- 4 servings Shiitake Mushrooms
- 2/3 tablespoon Lemon Grass (Citronella)
- 1 tablespoon Fish Sauce
- 1 teaspoon Salt
- 4 medium (4-1/8" long) Scallions or Spring Onions
- 1 3/4 cups Coconut Milk Unsweetened
- 1 teaspoon Ginger
- 1 1/2 tablespoons Basil
- 3/4 ounce Cilantro (Coriander)
- 4 tablespoons Peanut Oil
- 14 ounces Chinese Cabbage (Bok-Choy, Pak-Choi)
- 1/3 tablespoon Peppermint (Mint)
- 1 14.5 ounces can Chicken Broth, Bouillon or Consomme
- 48 ounce raw (yield after cooking, bone removed) Chicken Breast
- 1 teaspoon Garlic
Directions:
- Combine coconut milk, chicken broth, fish sauce and lemongrass in a medium saucepan; simmer over low heat 15 minutes to infuse with the flavor of lemongrass.
- Meanwhile, heat a large nonstick skillet over medium-high heat. In a large bowl, combine chicken and 2 tablespoons peanut oil. Sprinkle with the salt and cayenne; toss to evenly coat chicken.
- Add chicken to skillet, in batches, and cook until lightly browned, 4 to 5 minutes, turning halfway through. Transfer to a large Dutch oven and cover to keep warm.
- Wipe out skillet. Add remaining 2 tablespoons peanut oil to skillet over medium-high heat. Add mushrooms and cook until they begin to soften, 3 minutes. Add garlic (minced) and ginger; cook 1 minute, stirring constantly. Add bok choy and cook until just wilting, 3 to 4 minutes; add to Dutch oven with chicken.
- Strain coconut milk mixture into Dutch oven, covering chicken mixture. Discard lemongrass. Heat over medium-high heat, stirring gently, until mixture comes to a boil. Stir in the scallions, Thai chopped basil and cilantro; remove from heat and serve immediately.
You can substitute 1 tablespoon Italian basil + 1 teaspoon fresh mint for the Thai basil.
