Fructose Free Thai-Inspired Ginger-Lime Chicken & Chickpea Stew
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, peeled and finely grated
- 1 stalk lemongrass, outer layers removed, tender inner stalk minced
- 1 ½ tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 can (13.5 oz) full-fat coconut milk
- 1 ½ cups chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp fish sauce
- 1 tbsp coconut aminos
- 3 cups baby spinach, loosely packed
- 3 tbsp fresh lime juice (from about 2 limes)
- salt and pepper, to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season all over with salt and pepper. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering.
- 2
Add the chicken in a single layer and sear, undisturbed, for 3–4 minutes until the undersides are golden and release easily from the pot. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate. The chicken will not be cooked through at this stage.
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