Candida Diet Friendly Coconut Vietnamese Lemongrass Chicken

Total time1 hr 15 min

Prep time20 min

Cook time25 min

Candida Diet Friendly Coconut Vietnamese Lemongrass Chicken

Fragrant lemongrass, fresh ginger, and golden turmeric come together in a marinade that makes these bone-in, skin-on chicken thighs genuinely crave-worthy — the kind of dish that smells incredible the moment it hits the pan. The sear builds a deep, crackling crust, and the reserved marinade gets cooked down with chicken broth into a glossy pan sauce that ties everything together beautifully. Every ingredient here is chosen with care: coconut aminos stand in for soy sauce, the fish sauce is specifically no-added-sugar, and apple cider vinegar brings brightness without any of the sweeteners that can be problematic on a candida-focused eating plan. It's the kind of recipe where the substitutions don't feel like compromises — they just taste like good food. Serves 4, so it's practical for a weeknight dinner but impressive enough to put in front of guests. Finish with fresh cilantro, a squeeze of lime, and sliced chili if you like a little heat, and you've got a plate that looks as vibrant as it tastes.

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Ingredients

4 servings

For the marinade

2 stalks lemongrass, tough outer layers removed, tender inner core finely minced
4 cloves garlic, finely minced
1 tbsp fresh ginger, finely grated
3 tbsp coconut aminos
Ingredient note
Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 tablespoon per serving, which is likely fine.
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1 tbsp apple cider vinegar
1 tbsp coconut oil, melted
1 tsp fish sauce (no added sugar)
½ tsp ground turmeric
½ tsp black pepper
½ tsp salt

For the chicken

8 bone-in, skin-on chicken thighs (about 3 lb total)
1 tbsp coconut oil

For the pan sauce

¼ cup chicken broth
1 tbsp coconut aminos
Ingredient note
Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 tablespoon per serving, which is likely fine.

For serving

¼ cup fresh cilantro, roughly chopped (optional)
1 lime, cut into wedges (optional)
1 red chili, thinly sliced (optional)

Instructions

1
In a small bowl, combine the lemongrass, garlic, ginger, 3 tbsp coconut aminos, apple cider vinegar, 1 tbsp melted coconut oil, fish sauce, turmeric, black pepper, and salt, stirring until a uniform paste forms.
2
Pat the chicken thighs dry with paper towels, then add them to a large bowl or zip-top bag. Pour the marinade over the chicken and turn to coat each piece thoroughly. Marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours.

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