Sunday, May 27, 2012

Thai Ginger Lime Lemon Grass Claypot Chicken

First and foremost I want to say HAPPY BIRTHDAY to my daughter who turned 19 today!!! 
Taylor you are beautiful inside and out and I am so proud of you! If any of you want to see her latest Cover of the Who's Baba O'Reily you can watch it here: Baba O'Reily Cover. You can also see one of her originals she wrote called What's Left of me here: What's Left of me. Some of you have enjoyed watching her all grown up. 

I went to lunch with a girlfriend the other day in San Marcos to a little Thai food place. We ordered the thai clay pot with salmon. It was really good. I wanted to re-create the flavors at home, so while I ate I tried to distinguish the flavors and store them in my memory. I did not have any fresh salmon, so I made this dish with Chicken. The taste was right on! It is traditionally called a clay pot dish because they cook theirs in a clay pot. You can do this too, but I was speeding things along and did it all in one big large pot and transferred them to the individual clay pots. You can substitute Salmon in this dish too. I plan to next time!

Thai Ginger Lime Lemon Grass Claypot 
Chicken - naturally gluten free

2 lbs chicken breast pieces 
2 cups sliced baby bella mushrooms
3 cups seafood stock
1/3 cup fresh ginger, thinly sliced and cut into matchsticks
3 cloves garlic, finely chopped
3 tsp. gluten free soy sauce or braggs amino acids
1 Tbsp. fish sauce

1 Tbsp Lemongrass, minced
1 red pepper thinly sliced into batons

1 bay leaf

4 lime leaves
Juice of one lime

1 fresh jalapeno diced fine
3 TBSP brown sugar
1/2 cup red onion cut into slivers

1/4 cup green onions, sliced
2 cups chopped broccoli
In a large pan, place the mushrooms, seafood stock, ginger, garlic, soy sauce, fish sauce, lemongrass, red pepper bay leaf, lime leaves, juice of one lime,  jalapeno, sugar, red onion and green onions. Stir well to combine and bring to a boil.

Add the chicken pieces, and broccoli. Bring back to a boil, then cover and simmer for 20 minutes, stirring often. 

Remove bay leaves and lime leaves. 
Transfer the ingredients to individual Pots, or serving bowls. 

This dish is best served with steamed white rice and lime wedges served on the side, for people to have the option of adding more lime. 


  1. This looks delicious; love Thai!

    Happy Birthday Taylor. =)

  2. I saw this on RecipeNewZ. What a great dish - I would never think of cooking chicken in fish stock. But it sounds really interesting. And with all the Thai flavors and lemongrass, it must be just fabulous. Not to mention how pretty it all looks in those clay pots! Great recipe! Thanks so much for sharing - I certainly need to try this.

    And Happy Birthday to Taylor :-)

  3. Happy Birthday to your darling daughter!! May she have a very blessed year ahead!! :) I love the presentation of this dish... great flavors!! Have a great day! ~ Ramona


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