Vietnamese Lemongrass Chicken

Tender chicken breast seared with fragrant lemongrass, ginger, and scallion greens, served over fluffy jasmine rice with tender steamed baby bok choy.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Vietnamese
• Difficulty: Easy
• Cost: $3.90/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-FODMAP
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie
• High-Protein
• Low-Fat

Tags

• sauté
• quick
• healthy
• fresh
• savory

Ingredients

• 1.5 pound chicken breast (boneless, skinless, sliced into 1/2-inch strips)
• 2 tablespoon lemongrass (fresh, finely minced white part only)
• 1 tablespoon fresh ginger (fresh, grated)
• 0.5 cup scallion greens (sliced dark green tops only)
• 1 tablespoon olive oil
• 1 tablespoon gluten-free tamari (low-sodium)
• 0.5 teaspoon fish sauce
• 1 tablespoon fresh lime juice (freshly squeezed)
• 0.25 teaspoon salt
• 1 cup jasmine rice (uncooked)
• 2 cup water
• 8 ounce baby bok choy (trimmed and halved lengthwise)

Instructions

1. In a medium saucepan, combine the jasmine rice, 2 cups of water, and half of the salt (1/8 teaspoon). Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is absorbed and rice is tender.
2. While the rice cooks, in a small bowl whisk together the gluten-free tamari, fish sauce, fresh lime juice, and remaining 1/8 teaspoon salt.
3. Heat 1/2 tablespoon of the olive oil in a large skillet over medium-high heat. Add the baby bok choy cut-side down with 2 tablespoons of water, cover, and steam for 3 minutes until tender-crisp. Transfer bok choy to a warm plate.
4. Add the remaining 1/2 tablespoon olive oil to the same skillet over high heat. Add the chicken breast strips, minced lemongrass, and grated fresh ginger. Stir-fry for 5 to 6 minutes until the chicken is lightly browned and reaches an internal temperature of 165°F.
5. Pour the tamari-lime sauce mixture over the chicken and toss in the scallion greens, stirring for 1 minute until glazed and aromatic.
6. Divide the fluffy jasmine rice, lemongrass chicken, and steamed baby bok choy evenly across 4 bowls to serve.

Notes

Be sure to use only the dark green tops of the scallions to keep the dish strictly low-FODMAP.

Nutrition (per serving)

• Calories: 413
• Protein: 42.3 g
• Carbohydrates: 41.8 g
• Fat: 8.1 g
• Fiber: 1.1 g
• Sodium: 559 mg
• Saturated Fat: 1.3 g
• Sugar: 0.8 g
• Cholesterol: 120 mg