Lemongrass-Glazed Chicken Thighs

Name: Lemongrass-Glazed Chicken Thighs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 2.5 pound chicken thighs (boneless, skinless, cut into bite-sized pieces); 2 lemongrasses (tender white core finely minced); 4 clove garlic (minced); 1 tablespoon fresh ginger (minced); 3 tablespoon gluten-free tamari; 1 tablespoon sesame oil (toasted); 1 tablespoon lime juice (freshly squeezed); 1 tablespoon olive oil; 1.5 pound baby bok choy (halved lengthwise); 3 zucchinis (medium, sliced into rounds); 0.5 teaspoon salt

Juicy chicken thighs infused with fresh lemongrass, garlic, and tamari, accompanied by tender steamed bok choy and seared zucchini.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: Vietnamese
Difficulty: Easy
Cost: $4.74/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Low-Sugar
Low-Carb
Low-Calorie
High-Protein
Halal
Low-Saturated-Fat

Ingredients

2.5 pound chicken thighs (boneless, skinless, cut into bite-sized pieces)
2 lemongrasses (tender white core finely minced)
4 clove garlic (minced)
1 tablespoon fresh ginger (minced)
3 tablespoon gluten-free tamari
1 tablespoon sesame oil (toasted)
1 tablespoon lime juice (freshly squeezed)
1 tablespoon olive oil
1.5 pound baby bok choy (halved lengthwise)
3 zucchinis (medium, sliced into rounds)
0.5 teaspoon salt

Instructions

In a bowl, combine the minced lemongrass, minced garlic, minced ginger, gluten-free tamari, toasted sesame oil, and lime juice to create the glaze.
Heat the olive oil in a large skillet over medium-high heat. Add the sliced zucchini and season with 1/4 teaspoon of the salt. Sear for 4 minutes until golden on both sides, then remove to a side plate.
In the same hot skillet, add the chicken thigh pieces. Sear for 5 to 6 minutes, stirring occasionally, until browned on all sides.
Pour the lemongrass glaze into the skillet with the chicken. Simmer for 3 to 4 minutes until the sauce reduces to a glossy coating and the chicken registers 165°F.
While the chicken finishes, place the halved baby bok choy in a covered steamer basket over boiling water (or microwave covered with 2 tablespoons water) for 3 minutes until vibrant green and tender. Season with the remaining 1/4 teaspoon of salt.
Arrange the glazed lemongrass chicken on plates alongside the steamed baby bok choy and seared zucchini.

Notes

Minced lemongrass gives a clean, fragrant citrus lift without adding sugars or carbs.

Nutrition (per serving)

Calories: 304
Protein: 40.9 g
Carbohydrates: 8.8 g
Fat: 14.8 g
Fiber: 2.9 g
Sodium: 914 mg
Saturated Fat: 3.2 g
Sugar: 2.9 g
Cholesterol: 160 mg