Sorry for the super delayed post! I’ve been working a ton, but I’ve still managed to cook and work out — even if I haven’t gotten a chance to post about it. 🙂 I’ve tried to focus on easier, one-pot meals to minimize my time in the kitchen, like this Thai chicken recipe. Most of the flavor comes from fresh spring vegetables from the local farmers market and strong spices that meld together over the long cook time, but the prep time is minimal.
Prep Time: 10-15 min
Cook Time: 45 min (pressure cooker) or 2 hours (stovetop)
- 5 boneless, skinless chicken breasts
- 1 tsp lemongrass
- salt and pepper
- 1/2 T galangal (ground thai ginger) (optional)
- 1 T black sesame seeds
- 4 scallions
- 6 stalks celery
- 1/2 thai chili (or jalapeno)
- 1/2 large red bell pepper (sliced)
- 3 ramps
- 1/2 yellow onion, sliced in thick rings
- 3 cloves garlic, smashed
- 3 cloves black garlic
- 1 T freshly zested ginger
- 1/2 lime (juice and zest) + 1 lime leaf (leaf is optional)
- 3 c chicken stock
- 1/3 c coconut milk, separated (keep in the refrigerator overnight)
- 3 T coconut aminos (in place of soy sauce)
- 1/2 T Red Boat fish sauce
- Garnishes: black and red radish, diced bell pepper, cilantro, raw ramps and garlic scapes, parsley, shaved raw celery, shaved cucumber
(1) Season the chicken with salt, pepper, galangal (if using), lemongrass, and sesame seeds. Cover the chicken with all vegetables, lime juice/zest, garlic, and ginger. Let the chicken sit with the seasonings until it reaches room temperature, about 10-15 mins.
(2) While the chicken marinates, separate the coconut milk. The easiest way to do this is to put the whole can in the refrigerator overnight. The fattier cream will rise to the top, which you can scoop out and save for something else. You should be left with about 1/3-1/2 c of liquid, which you will use for this recipe.
(3) Add the coconut milk, broth, coconut aminos, and fish sauce. The liquid should almost completely cover the chicken. Cover, and cook on level 2 of the pressure cooker for 45 min, or on the stovetop for 2 hours.
(4) To serve, discard the celery, ramps, and scallions. Serve the chicken with some of the reserved liquid and the onions and bell peppers. I also topped mine with raw radishes, bell pepper, celery, lime zest, and herbs (ramps, scapes, cilantro and parsley), for crunch and freshness.