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
Kim @ Onceamonthmom.com
- 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
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.
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.
**conversion chart image provided by Erik Spiekermann