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Lemongrass and Coconut Chicken

This meal is simple and tasty.  I serve it atop braised cabbage with a side salad.


  • 10 chicken thighs, skin removed
  • 1 thick stalk fresh lemongrass, papery outer skins, and rough bottom removed, trimmed to the bottom 5 inches
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 cup coconut milk
  • 2 tablespoons Red Boat fish sauce
  • 3 tablespoons coconut aminos
  • 1 teaspoon five spice powder
  • 1 large onion, thinly sliced
  • Sea salt
  • Freshly ground black pepper
  1. Place the onion in the bottom of the slow cooker.
  2. Place chicken in a bowl and season with salt and pepper
  3. In a blender, puree lemongrass, garlic, ginger, fish sauce and coconut aminos together and pour over chicken.
  4. Remove chicken and marinade to the slow cooker and cook on low for 4-5 hours.
  5. Serve with steamed and buttered broccoli or over zucchini noodles with a salad.