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

<p>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!</p>
6 Servings Recipe By

Ingredients

  • 1 individual Lemongrass
  • 5 cups dice Chicken, Boneless Breasts
  • 1 cup Coconut Milk, Canned
  • 1/2 cups Chicken Broth/Stock
  • 2 teaspoons peel and mince Ginger, Fresh
  • 1/4 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
  • 1/3 cups Coconut, Flakes
  • 8 individual quarter Lime

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 646 Calories
  • 18g Total Fat
  • 12g Sat Fat
  • 0g Trans Fat
  • 111mg Cholesterol
  • 1059mg Sodium
  • 77g Total Carb
  • 2g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 43g Protein
  • 16 WW Freestyle

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.

Freeze For Later Cooking Directions

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.
  2. Divide chicken pieces into half of indicated number of gallon freezer bags.
  3. In mixing bowl combine lemongrass, coconut milk, chicken broth, ginger, and red pepper.
  4. Divide among indicated number of quart freezer bags. Place sauce bag inside each chicken bag.
  5. In remaining gallon freezer bags, divide broccoli, carrots, and snow peas.
  6. Label and freeze bags.

Make From Frozen Serving Day Directions

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
  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 vegetables to the pan.
  5. Pour in coconut mixture and bring to a boil.
  6. Reduce heat to low, cover and simmer mixture for 15-20 minutes until vegetables are tender and flavors are infused.
  7. Serve over pilaf, then sprinkle each serving with coconut flakes to taste and squeeze lime wedges over top.

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