Recipes / Dinner

Better Than the Freezer Aisle: Copycat Kashi Lemongrass Coconut Chicken - Dump and Go Dinner

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Better Than the Freezer Aisle: Copycat Kashi Lemongrass Coconut Chicken - Dump and Go Dinner

Kim
The Cook
6 Servings
13 Ingredients
2 Comments

This makeover tastes just like Kashi's Lemongrass Coconut Chicken at a fraction of the price and served with simple ingredients from your own kitchen!

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6 Servings
13 Ingredients
2 Comments

Ingredients

  • 1 individual Lemongrass
  • 5 cups dice Chicken, Boneless Breasts
  • 1 cup Coconut Milk, Canned
  • ½ cups Chicken Broth/Stock
  • 2 teaspoons peel and mince Ginger, Fresh
  • ¼ teaspoons Cayenne Pepper
  • 2 cups dice Broccoli
  • 1 cup slice Carrot
  • 1 cup Snow Pea
Serving Day Ingredients
  • 1 tablespoon Coconut Oil
  • 3 cups Rice Pilaf
  • ⅓ cups Coconut, Flakes
  • 8 individual quarter Lime

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Bruise lemongrass by placing it under a knife and pounding, like you would to smash garlic.
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Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Bruise lemongrass by placing it under a knife and pounding, like you would to smash garlic.
  2. Heat a large stir fry pan or wok with oil.
  3. Stir fry chicken pieces until no longer pink (5-7 minutes).
  4. Add lemongrass stalk, coconut milk, chicken broth, ginger, red pepper, carrots, broccoli, and snow peas to the pan and bring to a boil.
  5. Reduce heat to low, cover and simmer mixture for 15-20 minutes until vegetables are tender and flavors are infused.
  6. Remove lemongrass.
  7. Sprinkle each serving with coconut flakes to taste and squeeze lime wedges over top.
  8. Serve over pilaf.

Nutrition Facts

Servings Per Recipe
6 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
646
Total Fat
18g
Saturated Fat
12g
Trans Fat
0g
Cholesterol
111mg
Sodium
1059mg
Total Carbohydrates
77g
Fiber
2g
Sugar
2g
Protein
43g
WW Freestyle
16

Categories

shellfish-free, fish-free, soy-free, traditional, gluten-free, dairy-free, gluten-free-dairy-free, spring, summer, winter, fall, real-food, egg-free, better-than-the-freezer-aisle, kosher

Categories

shellfish-free, fish-free, soy-free, traditional, gluten-free, dairy-free, gluten-free-dairy-free, spring, summer, winter, fall, real-food, egg-free, better-than-the-freezer-aisle, kosher

2 Comments

Join the discussion

  1. I’m confused about the bag count and the bag in a bag directions. Maybe we need 4 gallon bags. 2 for veggies and 2 for raw chicken + nested sauce quart size bags?

    Reply

    1. This recipe, as an original is for 6 servings. At Once A Month Meals, we assume that only 4 servings will fit in 1 gallon bag. The containers list should actually read 4 gallon bags, not 3. I am having our technology team look into it.

      Reply