Lemongrass Sriracha, Coconut Braised Chicken
Even though our newest creation, Lemongrass Sriracha, is under production, we wanted to provide you with a great first recipe that is not only easy to cook up, but is a great comfort dish that is perfect for a healthy weekday meal - Lemongrass Sriracha, Coconut Braised Chicken.
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
- 4lbs Chicken thighs
- ½ bundle Cilantro (chopped)
- ½ bundle Green Onions (chopped)
- ½ Yellow Onion (diced)
- 2 tbsp Ginger (thin slices)
- 2 Garlic Cloves (minced)
- Fix Lemongrass Sriracha (to taste)
- Olive Oil
- Salt & Pepper (to taste)
- Low Sodium Soy Sauce (about 1 to 2 tsp)
- 14 oz. Coconut Can
- 1 Lime
- 1 cup Chicken Broth
- 1 Cup Brown Rice (or Cauliflower Rice as an alternative)
Chop the vegetables and set them aside.
To cook the brown rice, you will need to wash the rice first. Measure 1 cup of the brown rice into a small bowl, fill with cold water, rinse, and repeat. Once you are done rinsing and draining the rice, there are two options for cooking.
- Rice Cooker
Using a rice cooker, transfer the rice into the pot and fill with cold water (approximately 1 and 3/4 cups). Close the lid to the cooker and press the button to start the process (depending on your rice cooker, there could be special options for cooking). While cooking, make sure to not lift up the lid until complete. This should only take you about 10-15 minutes to cook.
Using a stove to cook the rice, boil 1 and 3/4 cups of water into the saucepan on medium-high. Once the water is boiled, add the rice into the pan and boil for 5-10 minutes. Then turn the heat to low, close the lid, and let the rice simmer for another 15 minutes.
- Alternative: Cauliflower Rice
Instead of rice, you can use cauliflower as a substitute! You can purchase pre-package cauliflower rice (from Trader Joes) or purchase cauliflower and cut them yourself. If you are on a time crunch, you should definitely go with the pre-package! To make the rice, all you need to do is heat up the frypan on medium heat. Add olive oil, wait for a minute and then add in the cauliflower. Occasionally stir the rice for at least 5 minutes. Once time is up, transfer the rice into a bowl and set aside (I would recommend to cook the cauliflower after cooking the braised chicken so that everything comes out hot)!
Marinade the chicken thighs with salt, pepper, and olive oil in a bowl and let the meat sit for 20 minutes (room temperature). Once ready, use a frypan to cook the chicken. Turn the stove onto medium-high heat and add the olive oil. Then add the chicken thighs to the pan and sear the chicken for 6 minutes on both sides. Once done, transfer the chicken into a separate dish for later use. Remove the fat from the frypan and bring back to the stove to cook the sauce.
Using the frying pan, add olive oil to medium-high heat. Add the yellow onions and sauté for 2-3 minutes. Add the garlic, ginger, and sauté for another 1-2 minutes. Once that is done, add the chicken thighs and chicken stock and let it simmer for 10 minutes. Add the coconut milk, lime (squeezed), pepper, salt, Fix Lemongrass Sriracha (add more for a spicier kick!), and soy sauce, stirring occasionally. After adding the final ingredients, taste test the sauce to see if more soy sauce, hot sauce, or lime is needed. Cover the pot with the lid and let it simmer for another 20 minutes. Last step, add in the cilantro and green onions!
Once ready to serve, scoop some rice (or cauliflower) into a bowl, add some chicken thighs and coconut sauce! If you prefer the meal to be spicier, you are always more than welcome to top it off with more Fix Lemongrass Sriracha!
If you decide to try this recipe, feel free to share your creation with us. Thank you and enjoy!