Tassel Ridge® Coconut-Lemongrass Chicken Bowl

Ingredients:
1¼ cups light coconut milk
3 Tbsp finely chopped lemongrass (see note following)
2 Tbsp ground fresh chili paste or sriracha
2 lbs (about 6) boneless, skinless chicken breasts
¾ cup unsalted chicken stock
6 cloves garlic, crushed
2 large onions, quartered
2 large carrots, each cut into 4 pieces
1 2-inch piece fresh ginger, thinly sliced
2 Tbsp soy sauce
5 tsp fish sauce
1 Tbsp fresh lime juice
½ tsp sugar
8 oz uncooked wide brown rice noodles
2 cups thinly sliced English cucumber
½ cup loosely packed fresh cilantro leaves
¼ cup sliced green onions
¼ cup chopped unsalted peanuts

Directions:
Place ¾ cup coconut milk, lemongrass, chili paste, and chicken in large, plastic zip bag. Seal. Turn bag so that chicken is coated. Refrigerate 8 to 24 hours. Place stock, garlic, onions, carrots, and ginger in a 6-quart slow cooker. Remove chicken from marinade. Discard marinade. Arrange chicken on top of onion mixture. Cover. Cook on low for 7½ hours. Remove chicken from slow cooker. Shred into bite-size pieces. Pour cooking liquid through colander placed over large bowl. Discard solids. Combine strained cooking liquid, soy sauce, fish sauce, lime juice, sugar, and remaining ½ cup coconut milk in a small saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Remove from heat. Prepare noodles according to package directions. Divide noodles evenly among 6 bowls. Top with chicken, cucumber, cilantro, and green onions. Pour ⅓ cup coconut milk mixture over each bowl. Sprinkle with peanuts. Serves 6.

Note—Before chopping lemongrass, hit stalk with kitchen hammer or back of large knife to release aromatic lemon oil. 

Wine Recommendation: Tassel Ridge Iowa Marquette Rosé

Tassel Ridge Iowa Marquette Rosé is a dry, full-bodied rosé with bright cherry, strawberry, citrus, and peach on the nose and strawberry, raspberry, and cherry on the palate. It is made from Marquette grapes grown in our Mahaska County, Iowa, vineyards. Serve this wine chilled.—Bob Wersen, Owner, Tassel Ridge Winery

Category : KIOA Recipe of the Week Posted on June 12, 2017

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