This low histamine lemongrass chicken recipe is full of antihistamine ingredients, inspired directly by the Vietnamese dishes I grew up eating. It's a no-marinate lemongrass chicken without fish sauce and totally packed with flavor!
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About this recipe
No Marinate Lemongrass Chicken. Usually the lemongrass chicken you'd get from a restaurant has been marinated overnight in lime juice, fish sauce, sugar, garlic, and lemongrass, but that's not an option for us.
So to make up for that loss of flavorful tenderization— the lime juice actually breaks down the protein in the meat while it's marinating— we're cooking at a low heat and flavoring the fat from the start.
Lots of Antihistamine Herbs. Along with the garlic and ginger, lemongrass is a fantastic antihistamine herb. Really the only ingredient that may be iffy for some of you is the lime juice added at the end, but I've shared two substitutes for that in the notes section.
Ingredients
Fresh Ginger: possibly the best-known low histamine spice, ginger is the sharp, mildly sweet root of a flower; it’s been used for thousands of years in dishes both sweet and savory. Here it adds a sharper note to the sweet herbal flavor of lemongrass.
Frozen Lemongrass: although not very common in the Americas or Europe, lemongrass is a potent herb common in Southeast Asian cuisine. Its flavor is comparable to lemon oil + citronella, that is to say, herbal and lemony but not tart. While it does grow as a grass, the root of lemongrass is the flavorful part, and therefore the part that we use here (you'll need less if you're using fresh lemongrass root).
Coconut Sugar: this fruit-derived sugar has a toasty, molasses sweetness, one I associate mainly with coconut-based scents and sweets. This is my go-to replacement for table sugar in anything that's not overly fruity; it's basically equally as sweet as white sugar, but it has a toasted caramel kick to it.
Lime Juice: this is a beautiful souring agent in this recipe, and it comes out to just one teaspoon per serving. If you absolutely can't tolerate lime juice, then see the notes for substitutions,
Kaffir Lime Leaves: these unusual leaves are optional, but brighten the flavor considerably. You can use fresh or frozen but not dried leaves (usually available at Southeast Asian markets).
How to make lemongrass chicken without fish sauce: step-by-step instructions
Step 1. Chop your meat into small pieces, and prepare the onion, ginger, garlic, and lemongrass (unless using frozen).
Step 2. Heat the oil in a large pan over medium heat, add the onion and cook for 3-4 minutes, until soften but not yet browning.
Step 3. Turn heat to medium-low, and then add half of each the garlic and ginger, letting it cook for 30 seconds before adding in the chicken.
Step 4. Add the chicken, then stir to make site it's all evenly-coated in oil, and then arrange it in a thin layer in your pan, cooking it for about 6 minutes, stirring occasionally. This is the perfect time to chop your lime leaves, if using them (don't forget to remove the stems).
Step 5. Once the outside of the meat has begun to cook, add the lemongrass and the rest of your garlic and ginger, stirring everything until well-combined. Keeping the heat on medium-low, cook for about 8 more minutes, focusing on letting the meat cook and not letting any of the sauce stick to the bottom of the pan. If anything begins to stick, add water 1 tablespoon at a time until everything forms a sauce again.
Step 6. Once the chicken is mostly cooked, there should still be a watery sauce underneath. Add the sugar and salt to the mix, turn the heat up to medium-high, stirring everything well and cooking for 2-3 more minutes, until the sugar begins to caramelize. Be careful of splattering oil!
Step 7. Turn off the heat and add the lime juice, stirring well. Sprinkle a bit of lime leaf on each serving after you plate it, adding any more salt you need once you've given it a taste. Serve with rice or garlic-infused veggies for a low-carb, low histamine dinner!
Recipe notes & tips
Lemongrass: here's how to prepare fresh lemongrass, if you can't find the frozen kind. Remember to use slightly less if using the fresh stuff!
Lime Juice: If you can't tolerate lime juice, you can sub it for 1 teaspoon lime zest + ½ teaspoon sumac, OR for 1 teaspoon amchur powder (also called amchoor).
Swapping Meats: Pork is another traditional meat to use for this dish, but you'd want to cut it more thinly, and keep in mind that it will cook a bit faster. But no matter what meat you use, this will freeze beautifully and it meshes well with most any of the side dishes I've posted.
What to serve with lemongrass chicken
- rice noodles or plain rice
- baked, blistered carrots
- a fresh salad
- steamed broccoli
- roasted za'atar potatoes and roasted asparagus
- the perfect baked french fries
- candied sweet potatoes
- a side of crispy garlic-ginger bok choy
As always, if you like the recipe, I really appreciate a review or comment!
📖 Recipe
Easy Lemongrass Chicken (Without Fish Sauce)
Ingredients
- 5 Tablespoons organic olive oil
- ½ large onion finely chopped
- 4-5 cloves of garlic minced
- 1 Tablespoon fresh or frozen ginger minced (about 1.5")
- ¼ cup chopped frozen lemongrass only 2.5T if using only the white parts
- 1 lb boneless skinless chicken breast or pork loin
- 2 teaspoons coconut sugar
- 1 teaspoon sea salt
- 1 Tablespoon lime juice see notes for sub
- 3 large kaffir lime leaves fresh or frozen but not dried, finely chopped (optional, but brightens the flavor considerably)
Instructions
- Chop your meat into small pieces, and prepare the onion, ginger, garlic, and lemongrass (unless using frozen).
- Heat the oil in a large pan over medium heat, add the onion and cook for 3-4 minutes, until soften but not yet browning.
- Turn heat to medium-low, and then add half of each the garlic and ginger, letting it cook for 30 seconds before adding in the chicken.
- Add the chicken, then stir to make site it's all evenly-coated in oil, and then arrange it in a thin layer in your pan, cooking it for about 6 minutes, stirring occasionally. This is the perfect time to chop your lime leaves, if using them (don't forget to remove the stems).
- Once the outside of the meat has begun to cook, add the lemongrass and the rest of your garlic and ginger, stirring everything until well-combined. Keeping the heat on medium-low, cook for about 8 more minutes, focusing on letting the meat cook and not letting any of the sauce stick to the bottom of the pan. If anything begins to stick, add water 1 tablespoon at a time until everything forms a sauce again.
- Once the chicken is mostly cooked, there should still be a watery sauce underneath. Add the sugar and salt to the mix, turn the heat up to medium-high, stirring everything well and cooking for 2-3 more minutes, until the sugar begins to caramelize. Be careful of splattering oil!
- Turn off the heat and add the lime juice, stirring well.
- Sprinkle a bit of lime leaf on each serving after you plate it, adding any more salt you need once you've given it a taste. Serve with rice or garlic-infused veggies for a low-carb, low histamine dinner!
Notes
Nutrition
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