Lemongrass Chicken

Author: Monica Ming

This recipe is my mother's. I usually meal prep with my husband on the weekends. We cook our marinated meats throughout the week in the air fryer so food is always fresh.

Ingredients:

• 1 lb chicken breast cutlets or chicken thighs

• 10 gram brown sugar

• 10 grams chicken bouillon

• 10 grams and 1/2 tbsp ground lemongrass

• 10 grams and and 1/2 tbsp Tom Yum paste

• 2 grams ginger powder

• 2 grams of turmeric powder

• 2 grams garlic powder

• 2 grams of Korean chili powder

• 1/2 apple

• 1/2 onion

• 1 jalapeno

• 15 grams of sesame oil

• 2 tbsp unsweetened coconut milk

Instructions:

1. In a food processor, pulverize the apple, onion, and jalapeno into a paste.

2. Mix all the ingredients together and add the chicken. Rub the mixture onto the chicken for at least 5 minutes. Keep uncooked chicken in fridge for 3 days max.

3. Mix 1/2 tbsp Tom Yum paste, 1/2 tbsp ground lemongrass and 2 tbsp of coconut milk. Use silicone brush to apply mixture onto chicken.

4. Cook at 350 for 15 minutes.

5. Flip chicken and brush Tom Yum Coconut mixture. Cook for an additional 15 minutes.

6. Serve with steamed or roasted vegetables and any grain you prefer. E.g. rice, couscous, quinoa.