Thai Lemongrass Coconut Chicken

Ingredients (Serves 4)

• 1 ½ lbs boneless, skinless chicken thighs (cut into bite-sized strips)

• 2 tbsp coconut oil (or avocado oil)

• 3 cloves garlic, minced

• 1 small onion, thinly sliced

• 2 stalks lemongrass (tender inner part only, finely minced or lightly bruised)

• 1 tbsp fresh ginger, grated

• 1 red chili (or 2 if you like spice), thinly sliced

• 1 red bell pepper, sliced into strips

• 1 zucchini, cut into half-moons

• 1 cup full-fat coconut milk

• 1 tbsp fish sauce (or soy sauce for vegetarian option)

• 2 tsp brown sugar or palm sugar

• Juice of 1 lime

• Fresh Thai basil or cilantro, for garnish

Instructions

1. Preheat your Nutri-Stahl Large Skillet over medium heat. Add coconut oil.

2. Sear the Chicken

   • Add chicken strips in a single layer.

   • Sear 3–4 minutes per side until golden brown.

   • Remove from skillet and set aside.

3. Build the Aromatics

   • In the same skillet, sauté garlic, onion, lemongrass, ginger, and chili until fragrant (about 2 minutes).

4. Add Vegetables

   • Stir in bell pepper and zucchini. Cook 2–3 minutes, keeping them slightly crisp.

5. Create the Sauce

   • Pour in coconut milk, fish sauce, and sugar. Stir and bring to a gentle simmer.

6. Return Chicken & Simmer

   • Return chicken to skillet, coating with sauce.

   • Cover and simmer 8–10 minutes until chicken is fully cooked and tender.

7. Finish with Freshness

   • Squeeze in lime juice, stir, and taste. Adjust with extra fish sauce or sugar if needed.

8. Garnish & Serve

   • Sprinkle fresh Thai basil or cilantro over top.

   • Serve with steamed jasmine rice or rice noodles.