A healthy, sugar-free spin on Lemongrass Chicken. This low carb recipe makes a delicious and light springtime meal. This post is sponsored by Gourmet Garden.
I have something of a love-hate relationship with various Asian cuisines. I love the fresh flavors, the bold pairings, the quick cooking methods, and the way dishes are served and eaten. But I hate, dare I say I abhor, the way that much of what passes for Asian food in the western world contains copious amounts of sugar. Sugary sauces and sugary glazes that overwhelm those fresh flavours and bold pairings, and that render many dishes into something I can’t eat. I find it so frustrating to order some lovely-sounding take out, only to discover that the “garlic sauce” is really “sugar sauce with a little garlic in it”. I strongly suspect that in their natural habitat, many of these dishes contain far less sugar than their Americanized counterparts, if they even contain any sugar at all.
When I tackle Asian cooking at home, which I do fairly frequently, I obviously don’t add any sugar. And I’ve never once thought “Hey, this recipe is missing….sugar!”. While I may not be particularly skilled or knowledgeable about true Asian cuisine, I find that the best flavours come from the freshest ingredients, the quick stir-frying, and not trying to mask the ingredients with sugar. But what do I know, I am just a white girl from Canada. Who likes food of all kinds. So it may not be authentic, but it’s delicious.
I’ve never really tried my hand at much Vietnamese cooking. But a big tube of Gourmet Garden Lemongrass Paste was staring me down, challenging me to find a way to use it. I love the unique flavour of lemongrass but I don’t relish chopping up those tough stalks. Gourmet Garden pastes and lightly dried herbs help take a little of the work out of prepping healthy foods at home. So I grabbed the lemongrass paste and the lightly dried cilantro and thought I knew exactly what to do with them when I got home. Lemongrass chicken on a bed of cilantro cauliflower rice.
I had to do a little research on how to cook lemongrass chicken and I instantly came up against my old foe…sugar. This time, instead of leaving it out entirely, I decided to add a little of my preferred sweetener, plus a tiny bit of yacon syrup* to give it a bit of the required caramel colour and taste. Just a tiny bit went a long way and this dish was spectacular. Was it authentic? Probably not, but with the lemongrass paste and lightly dried cilantro from Gourmet Garden, it was easy and delicious!
Lemongrass Chicken with Cilantro Cauliflower Rice
Cilantro Cauli Rice
- 2 tbsp avocado oil
- 1 large head cauliflower, riced (if using pre-riced cauliflower, use 16 ounces)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp Gourmet Gardens Lightly Dried Cilantro
- 1 tbsp fish sauce
- 3 tsp Gourmet Gardens Garlic Paste
- 1/2 tsp sea salt
- 1 1/2 lbs boneless, skinless chicken thighs, cut into 1 inch pieces
- 2 tbsp Swerve Sweetener
- 2 tbsp water, divided
- 2 tsp molasses or yacon syrup (optional)
- 2 tbsp avocado oil
- 3 tbsp Gourmet Gardens Lemongrass Paste
- 1 to 2 tsp Gourmet Gardens Lightly Dried Red Chile (more to taste)
- Place a medium skillet over medium heat. When hot, add oil and swirl to coat pan. Add riced cauliflower, salt, and pepper and toss to coat in the oil. Cook, stirring frequently, until tender crisp. About 5 minutes.
- Add cilantro paste and stir to combine. Cook one minute more, then remove from heat.
- In a medium bowl, combine fish sauce, garlic paste and sea salt. Add chicken and toss to combine.
- In a small skillet over medium heat, combine Swerve Sweetener, 1 tbsp water, molasses or yacon syrup. Cook, stirring frequently, until sweetener is dissolved. Bring to a boil and cook until mixture is a golden caramel colour. Whisk in remaining water and set aside.
- Heat a large wok or skillet over medium high heat. Add oil and swirl to coat. Add lemongrass paste and chili paste and stir until fragrant, about 1 minute.
- Add chicken and stir fry until chicken is mostly cooked through, then add caramel mixture and cook until sauce is reduced and thickened.
- Serve over cilantro cauliflower rice.
Serves 4. Each serving has 7.3 g NET CARBS.
Food energy: 323kcal Total fat: 15.55g Calories from fat: 139 Cholesterol: 159mg Carbohydrate: 9.69g Total dietary fiber: 2.39g Protein: 36.29g
Looking for delicious low carb, high fat recipes that really satisfy? Check out my new cookbook, The Everyday Ketogenic Kitchen.
*A note about Yacon Syrup. As with many things, it is claimed that yacon is low glycemic and doesn’t raise blood sugar. I have only recently tried it out and only in very small doses so I cannot be sure of this for myself. However, it is a good alternative to cane sugar syrups like molasses. I promise to do some testing on myself in the near future!
Other Great Gourmet Garden Recipes:
Disclosure: This post is sponsored by Gourmet Garden. All thoughts and opinions are my own.