If you’re after a recipe that bursts with vibrant flavors and is as comforting as it is striking on the plate, let me introduce you to Lemongrass Chicken with Rice and Zucchini. This dish is a glorious balance of savory, citrusy, and subtly sweet, thanks to the infusion of lemongrass, ginger, and brown sugar, all mingling with juicy chicken and fluffy jasmine rice. Paired with simply sautéed zucchini, every bite is a celebration of freshness and harmony that feels both special and achievable on a busy weeknight.
Ingredients You’ll Need
The beauty of Lemongrass Chicken with Rice and Zucchini is in its simple, well-chosen ingredients. Each element brings its own magic, from zesty aromatics to crave-worthy textures — together, they create a memorable meal you’ll want in your regular rotation.
- Chicken thighs: Opt for boneless, skinless chicken thighs for their juicy texture and rich flavor — perfect for absorbing all the marinade magic.
- Lemongrass paste or fresh lemongrass: This is the heart of the dish, infusing the chicken with bright, citrusy notes that really make it sing.
- Garlic: Adds savory depth and warmth to both the marinade and final flavor profile.
- Fresh ginger: A zingy, aromatic kick that balances out the sweet and salty elements beautifully.
- Fish sauce: Brings authentic Southeast Asian complexity; if needed, swap for more soy sauce.
- Soy sauce: Lends a salty, umami backbone — choose low-sodium if you prefer a lighter touch.
- Brown sugar: A bit of sweetness rounds out the savory and salty flavors in the marinade.
- Lime juice: Fresh lime brightens everything up and gives a gentle, tangy finish.
- Vegetable oil: Helps the marinade coat the chicken and keeps everything moist during cooking.
- Jasmine rice: The ideal base, beautifully fragrant and just sticky enough to hold all that saucy goodness.
- Zucchinis: When sautéed, they soak up flavor while staying tender-crisp and add that much-needed green.
- Sesame oil: A little goes a long way, adding a nutty richness to the zucchini.
- Salt and black pepper: Season just enough to enhance all the other flavors without overpowering them.
- Fresh cilantro and lime wedges: For a pop of color, freshness, and an extra hit of citrus to finish each plate.
How to Make Lemongrass Chicken with Rice and Zucchini
Step 1: Marinate the Chicken
Start by making a vibrant marinade. In a large bowl, mix together your lemongrass paste (or minced lemongrass), garlic, ginger, fish sauce, soy sauce, brown sugar, lime juice, and vegetable oil. Toss the chicken thighs in this incredible mixture, making sure every piece is glossy and coated. Let it marinate for at least 30 minutes, or if you’re prepping ahead, let it soak up those flavors overnight in the fridge.
Step 2: Cook the Chicken
When you’re ready to cook, heat a large skillet or grill pan over medium-high heat. Add your marinated chicken thighs and cook for 5 to 6 minutes per side. Don’t rush — you want a rich, golden char on each piece, and for the chicken to be cooked through and juicy. Once done, let the chicken rest while you get on with the veggies.
Step 3: Sauté the Zucchini
Using that same skillet (hello, extra flavor!), add the sesame oil and toss in your sliced zucchini. Quick tip: don’t crowd the pan, so the zucchini browns rather than steams. Season with salt and black pepper, and sauté for 3 to 4 minutes until just tender and vibrantly green.
Step 4: Assemble and Serve
Spoon a generous helping of jasmine rice onto each plate, artfully arrange the sliced chicken on top, and nestle the sautéed zucchini alongside. You’re all set for your flavor adventure — just a final dusting of fresh cilantro and a squeeze of lime, and your Lemongrass Chicken with Rice and Zucchini is ready to wow.
How to Serve Lemongrass Chicken with Rice and Zucchini
Garnishes
Don’t underestimate the power of a simple garnish! A flutter of chopped fresh cilantro adds vibrant color and herbal brightness, while lime wedges on the side let everyone customize their level of zing. For a touch of crunch, sprinkle on some toasted sesame seeds or crispy shallots if you fancy.
Side Dishes
Lemongrass Chicken with Rice and Zucchini is a complete meal on its own, but if you want to round out your table, think about a light Asian cucumber salad or some quick-pickled carrots. A bowl of miso soup or steamed edamame makes a fantastic warm-up or palate cleanser.
Creative Ways to Present
If you’re feeling playful, serve Lemongrass Chicken with Rice and Zucchini as a deconstructed bowl: keep each element in its own section, letting guests build their own perfect bite. For a family-style feast, pile everything on a big platter and let everyone dig in. It’s also lovely layered bento-style for a lunchbox surprise.
Make Ahead and Storage
Storing Leftovers
Stash any leftover Lemongrass Chicken with Rice and Zucchini in an airtight container in the fridge. It keeps beautifully for up to three days, and the flavors actually deepen and blend, making tomorrow’s lunch just as exciting as the first plate.
Freezing
The chicken and zucchini freeze quite well! Let everything cool completely first, then store in freezer-safe bags or containers for up to two months. For best results, freeze the rice separately to keep the texture light and fluffy once reheated.
Reheating
To bring your leftovers back to life, warm gently in the microwave or a covered skillet with a splash of water or broth. This keeps the chicken juicy and the zucchini moist. Scatter some fresh cilantro or an extra squeeze of lime after reheating for a freshly-made vibe.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well, just be careful not to overcook it to keep things juicy. Thighs are a bit more forgiving, but either cut delivers on flavor.
What if I can’t find lemongrass paste?
If fresh lemongrass isn’t in your local store, lemongrass paste in a tube is a fantastic substitute. In a pinch, you can use lemongrass powder, but the fresh or paste versions are brightest.
Is Lemongrass Chicken with Rice and Zucchini gluten-free?
It is, as long as you use a gluten-free soy sauce or tamari. Double-check your fish sauce, too — most are naturally gluten-free, but some brands add wheat.
How spicy is this dish?
Lemongrass Chicken with Rice and Zucchini is quite mild as written, but you’re in control. Add a dash of chili flakes to the marinade or serve with sriracha for some gentle heat.
Can I grill the chicken instead of using a skillet?
Yes! Grilling over charcoal brings a smoky dimension that’s out-of-this-world. Just make sure to oil the grill grates and watch your timing — the marinade helps the chicken char beautifully.
Final Thoughts
This Lemongrass Chicken with Rice and Zucchini recipe is the kind of dish that turns an ordinary night into something a little more memorable. I hope you give it a try soon and fall in love with its fresh, zesty flavors and comforting textures — and don’t forget to share it with someone you love!
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Lemongrass Chicken with Rice and Zucchini Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Lemongrass Chicken with Rice and Zucchini recipe is a flavorful and wholesome Asian-inspired dish that’s perfect for a quick and delicious weeknight meal. Tender marinated chicken thighs paired with fragrant lemongrass, served with jasmine rice and sautéed zucchini, topped with fresh cilantro and lime wedges.
Ingredients
For the Chicken:
- 1 1/2 pounds boneless skinless chicken thighs
- 2 tablespoons lemongrass paste or finely minced fresh lemongrass
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
For the Rice and Zucchini:
- 2 cups cooked jasmine rice
- 2 medium zucchinis, sliced into half-moons
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Serving:
- Chopped fresh cilantro and lime wedges
Instructions
- Marinate the Chicken: In a large bowl, combine lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, lime juice, and vegetable oil. Add chicken thighs and marinate for at least 30 minutes.
- Cook the Chicken: Cook marinated chicken in a skillet or grill pan until cooked through and charred.
- Sauté Zucchini: In the same skillet, sauté zucchini with sesame oil, salt, and pepper until tender.
- Serve: Serve sliced lemongrass chicken over jasmine rice with sautéed zucchini. Garnish with cilantro and lime wedges.
Notes
- For extra flavor, grill the chicken over charcoal.
- Substitute soy sauce for fish sauce if needed.
- Adjust sweetness by varying brown sugar amount.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 150mg
