Better than the Freezer Aisle: Copy Cat Kashi Lemongrass Coconut Chicken
If you like the Kashi Lemongrass Coconut Chicken meal, then you are going to LOVE this makeover. Not to brag, but I was blown away by how much my dish tasted like the store-bought version – minus the ubiquitous “natural flavors,” added sugar, carrageenan (a thickener suspected of causing gastrointestinal inflammation – no thanks), and the odd sensation that someone had just sprayed a lemon scented cleaner in the room. Kashi ingredient lists truly are a huge step up from traditional brands, but I think the fact that they used lemongrass puree instead of infusing the flavor and then tossing it gave it that strange lemony flavor. In my opinion, you don’t want to actually eat the lemongrass, you just want the flavor, so you will see that change in the ingredients and instructions. Another change you will see is the addition of a lot more vegetables! I always feel like meals that come in a box or bag are really anemic on the produce, so I tried to pump it up. I thought I was going to have to change the grain to just plain rice or quinoa, but it turns out that they sell their pilaf plain in stores! So you can choose rice, quinoa, pilaf or your own mixture – or leave out grains (and peas) entirely to make this meal Paleo friendly. As for cost analysis, home freezer cooking wins again! Kashi entrees often go for sale at my local store for $3.33 (3 for $10), but this homemade version will run you approximately $2.67 per serving, including the Kashi pilaf.
Lemongrass Coconut Chicken
Author/Source:
Kim @ Onceamonthmom.com
Ingredients:
- 2 pounds boneless, skinless chicken breast, cut into bite sized pieces
- 1 lemongrass stalk, bruised (simply crush under a knife like you would garlic)
- 1 cup coconut milk (canned)
- 0.5 cup chicken broth
- 2 teaspoons grated fresh ginger
- 0.25 teaspoon ground red pepper
- 1 cup sliced carrots
- 2 cups broccoli florets
- 1 cup snow peas (use frozen if not in season)
- 0.33 cups coconut flakes (or to taste)
- 2 limes, cut into wedges
Directions:
Heat a large stir fry pan or wok with oil. Stir fry chicken pieces until no longer pink (5-7 minutes). Add lemongrass stalk, coconut milk, chicken broth, ginger, red pepper, carrots, broccoli, and snow peas to the pan and bring to a boil. Reduce heat to low, cover and simmer mixture for 15-20 minutes until vegetables are tender and flavors are infused. Remove lemongrass. Sprinkle each serving with coconut flakes to taste and squeeze lime wedges over top. Serve over brown rice, quinoa, or Kashi Pilaf.
Freezing Directions:
Divide chicken pieces among quart freezer bags. In mixing bowl combine lemongrass, coconut milk, chicken broth, ginger, and red pepper. Divide among separate quart freezer bags. Place chicken and coconut bags inside gallon freezer bags together. In separate gallon sized bags divide broccoli, carrots, and snow peas. Label and freeze bags. TO SERVE: Thaw chicken and coconut mixture, but DO NOT thaw vegetables. Prepare as directed above.
Servings: 6
**conversion chart image provided by Erik Spiekermann
Yes, yes, yes! LOVE these copy cat recipes! And appreciate the healthier ingredients and the addition of vegetables. So very useful. Thank you!
This looks great! My husband is always wishing for this type of thing, and it will be good to make it at home. :) I love that you gave freezing instructions, because we really like to make larger quantities and then have something to pull out of the freezer for an easy meal.
Where do you buy lemongrass stalk? If I can’t find it is there a substitute?
Lemongrass is kind of a unique flavor. Look first at a store like Whole Foods or Earth Fare, sometimes you can find it in regular grocery stores near the herbs. My Whole Foods had it this week in the produce section, but also had some dried stalks on the ethnic aisle. Another place to look, and possibly find a better price is an Asian grocery. I have also found it at farmers markets. Last resort, if you have a green thumb, grow it yourself!
Any thoughts on a substitute for lemongrass? We live in a small town in Minnesota – not a stalk to be found, and a green thumb does me no good with frozen ground! ;-)
I really don’t know of any substitutes for lemongrass. It is quite a unique flavor. Looks like you can order it on Amazon! You’ll still have a nice stir fry if you leave it out, but you’ll be missing the key flavor.
Lemon zest could work in this recipe, also the lemon balm herb. Add till the lemon smell/taste is agreeable to you. A simple vegetable peeler can remove zest (not including the white pith underneath) and create pieces large enough to see and remove after cooking. For using the zest an organic lemon might be a better idea. Bon appétit!
This just passed the husband taste test: thanks!
Even though I am supposed to wait till the end of a month to make that particular month’s menus, I always cheat and this month was no different. We finished off our marathon cooking day on Sunday and had this Monday night. It was most excellent! The only cheating I did was to leave the chicken on the bone and to simmer it in the cooking liquid (no stir frying here, sorry). Still loved it.
could this be made in a crockpot? Especially if I sub for chicken thighs? Everything else seems ok, I don’t cook with coconut milk often enough to know how it would do with the extended heating.
I think you could do that, but haven’t tried it. I would not put the veggies in for the whole time or they will turn to mush. I personally like my veggies stir fried instead of slow cooked.