Fructose Free Lemongrass Coconut Chicken Stir-Fry with Lime
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, thinly sliced against the grain
- 1 tbsp fish sauce
- 1 tsp cornstarch
For the stir-fry
- 2 stalks lemongrass, outer layers removed, tender inner core finely minced (about 3 tbsp)
- 1 tbsp fresh ginger, peeled and finely grated
- 3 cloves garlic, minced
- 1 red chili (such as fresno or thai), thinly sliced
- 1 red bell pepper, thinly sliced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 cups snap peas, strings removed
Ingredient noteSugar snap peas are lower in fructose than their name suggests, and the portion used here is modest, so it is likely Low Fructose. If you prefer to always avoid snap peas, please tap it and change its rating to Red.
- 2 tbsp neutral oil (such as avocado or canola oil), divided
For the sauce
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 2 tbsp fresh lime juice (from about 1 lime)
For serving
- ¼ cup fresh cilantro leaves, roughly torn (optional)
- lime wedges, for serving (optional)
- steamed jasmine rice or rice noodles, for serving
Instructions
- 1
In a small bowl, toss the sliced chicken thighs with 1 tbsp fish sauce and the cornstarch until evenly coated. Set aside while you prepare the remaining ingredients.
- 2
In a separate small bowl, whisk together the coconut milk, 2 tbsp fish sauce, soy sauce, and brown sugar until the sugar dissolves. Set the sauce aside.
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