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How to Make Lemongrass Chicken with Mango & Avocado Salad

Lemongrass chicken, mango & avocado salad

 

Citrus deliciousness finished with creamy goodness. Heaven. Quick and easy kid friendly recipe that’s perfect for the family, yet good enough for weekend dining with friends.  Dining with friends and children can truly be effortless and healthy when you have tasty recipes such as these up your sleeve.  Lemongrass is sensational with chicken.  This is delicious dining that is also milk, egg and wheat / gluten free when served with Basmati rice.

We enjoyed the salad as a starter but I do recommend combining the sweet mango and creamy avocado salad with the main.  The mix of citrus and savoury flavours with the sweetness from fruit such as mango are absolutely divine.  Fresh, zesty and healthy.  Good enough to share with any health foodie guests who drop in unannounced.

Lemongrass Chicken, healthy recipes
Lemongrass Chicken with Mango & Avocado Salad

Serving with Basmati is a great choice as these long grains mop up any sauce from the dish.  Kids love rice too.  It’s an easy almost ‘bland’ flavour that even the selective eaters can grow to tolerate over time with lots of encouragement. Basmati is also thought to be a low to medium glycaemic index food, meaning that the energy from it’s starch is release slowly into your blood.  This is good news if you want to avoid the ‘yo yo’ effect and unwanted spikes in blood sugars from high glycaemic index such as sweets.  Exactly what we want for busy kids with hungry bellies.

 

INGREDIENTS

Chicken thigh & breast, 700g cut into pieces

Red onions, 2 chopped well

Fat garlic,  3 cloves minced

Lemongrass, 2 stalks finely chopped

Light soy sauce (gluten/wheat free if required), 3 tablespoons

Brown sugar, 2-3 teaspoons

Vegetable oil, 3 tablespoons

 

Mangoes, 2 ripe whole fruit

Avocado, 2 ripe fruit

Red onion, 1/2 finely chopped

Balsamic vinegar, 1 tablespoon

Olive oil, 2 tablespoons

Salt & pepper to taste

 

METHOD

Lemongrass Chicken

Prepare the marinade by tossing the garlic, lemongrass and 1 tablespoon of oil and coat the chicken pieces evenly.  Allow to marinade for 30 minutes or overnight for optimum burst in flavour.

Next heat a heavy saucepan and add 1 tablespoon of vegetable oil of choice such as sunflower, rapeseed or maize.  Once the oil is hot, add the red onions and reduce the heat to low.  When the onions start to caramelise, add the minced garlic.

Mix the light soy sauce with equal part of water and stir in the sugar.  Set aside.

Add the chicken to the red onion mix and cook until all the chicken pieces have browned well.

Mango and Avocado Salad

Mango & Avocado Salad

 

Cut the mango and avocado into pieces and add to a serving bowl.  Add red red onions and mix well.  Prepare the dressing by whisking together the balsamic vinegar with the olive oil and any seasoning you wish.  Toss this through the salad and you are good to go.

This recipe fed five hungry adults and two kids.

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