Ingredients and Weight:
- 1 boneless, skinless chicken breast (1 pound)
- 1 stalk lemongrass, sliced (1/4 cup)
- 1 small onion, chopped (1/2 cup)
- 3 cloves garlic, minced (1 tablespoon)
- 1 teaspoon ginger paste
- 1 can (13.5 ounces) coconut milk
- 1/2 cup chicken broth
- 1/4 cup green bell pepper, diced (1/4 cup)
- 1/4 cup red bell pepper, diced (1/4 cup)
- 1 tablespoon fish sauce
- 1/2 teaspoon turmeric powder
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cut the chicken breast into bite-sized pieces.
- Heat a large skillet over medium heat. Add the chicken and lemongrass and sauté until the chicken is browned on all sides.
- Add the onion, garlic, ginger, and turmeric powder. Cook for 1 minute, stirring constantly.
- Pour in the coconut milk and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the bell peppers, fish sauce, salt, and pepper. Continue simmering for another 10 minutes, or until the chicken is cooked through.
Nutritional Information:
- Calories: 250
- Fat: 10 grams
- Carbohydrates: 30 grams
- Protein: 25 grams
Dish Characteristics:
- Savory and creamy coconut milk broth
- Tender and flavorful chicken
- Vibrant colors from the bell peppers
- Warm and comforting flavors
User Comments:
- "This dish combines the best of Filipino and American flavors. The coconut milk adds a rich and creamy texture, while the bell peppers give it a fresh and vibrant taste."
- "The preparation was straightforward, and the dish came together quickly. It's a perfect weeknight meal."
- "I love the lemongrass flavor in this dish. It adds a delightful aromatic note."
Special Precautions and Tips:
- Use freshly sliced lemongrass for the best flavor. If unavailable, you can substitute dried lemongrass stalks, crushed into smaller pieces.
- For a richer flavor, use a brand of coconut milk with a higher fat content.
- Serve the dish over jasmine rice or egg noodles for a complete meal.
