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
Scale
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
