There’s nothing quite like the vibrant and fresh flavors of the Lemongrass Chicken with Rice and Zucchini Recipe to brighten up your weeknight dinner! This dish brings together tender, succulent chicken infused with zesty lemongrass and ginger, perfectly complemented by the crispness of sautéed zucchini and fragrant jasmine rice. It’s a symphony of tastes and textures that feels both comforting and exciting, making it an absolute favorite for anyone who loves a balance of bold Asian-inspired flavors and wholesome ingredients.
Ingredients You’ll Need
These simple yet essential ingredients come together effortlessly to create layers of taste and texture for the Lemongrass Chicken with Rice and Zucchini Recipe. Each element has been chosen to enhance the dish’s bright, savory, and aromatic qualities while keeping the cooking process straightforward and enjoyable.
- Boneless, skinless chicken thighs (1 1/2 pounds): The perfect cut for juicy, tender meat that soaks up all the marinade flavors.
- Lemongrass paste or fresh lemongrass (2 tablespoons): Adds that unmistakable citrusy aroma that defines the dish’s bright personality.
- Garlic cloves (3, minced): Brings depth and a gentle pungency to the marinade.
- Fresh ginger (1 tablespoon, grated): Introduces a warm, spicy kick that balances the acidity.
- Fish sauce (2 tablespoons): A salty, umami-rich ingredient lending authentic Southeast Asian flavor.
- Soy sauce (1 tablespoon): Enhances the savory notes and adds color.
- Brown sugar (1 tablespoon): Sweetens the dish subtly, rounding out the acidity and saltiness.
- Lime juice (1 tablespoon): Injects a zesty brightness that wakes up every bite.
- Vegetable oil (1 tablespoon): Helps the marinade coat the chicken evenly and aids in cooking.
- Black pepper (1/2 teaspoon): Adds a touch of heat and complexity.
- Zucchinis (2 medium, sliced into half-moons): Introduces a tender-crisp texture and freshness to complement the chicken.
- Sesame oil (1 tablespoon): Infuses a nutty aroma during the sautéing of zucchini.
- Cooked jasmine rice (2 cups): The perfect fragrant base that absorbs all the delicious juices.
- Fresh cilantro (chopped, for garnish): Provides a herbal lift and vibrant color.
- Lime wedges (for serving): Encourages an extra burst of citrus as desired.
How to Make Lemongrass Chicken with Rice and Zucchini Recipe
Step 1: Marinate the Chicken
Start by mixing the lemongrass paste, minced garlic, grated ginger, fish sauce, soy sauce, brown sugar, lime juice, vegetable oil, and black pepper in a large bowl. This combination of ingredients creates a marinade bursting with bright, savory, sweet, and tangy flavors that will soak deep into the chicken pieces. Add the bite-sized chicken thighs and toss them well until every piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes—if you have more time, up to 4 hours works beautifully to intensify the flavors.
Step 2: Cook the Chicken
Heat a large skillet over medium-high heat and add the marinated chicken along with all that flavorful liquid. Cook the chicken for 6 to 8 minutes, stirring occasionally to brown it evenly. You want the chicken to get a nice sear while cooking through completely, locking in the juiciness. Once cooked, remove the chicken from the skillet and set it aside—trust me, you’ll want to keep all those delicious browned bits in the pan.
Step 3: Sauté the Zucchini
In the same skillet, add the sesame oil, which will bring a warm, nutty note to the dish. Toss in the zucchini slices and sauté them for about 3 to 4 minutes, just until they are tender but still have a bit of bite. Cooking them this way keeps the texture delightful and ensures the dish doesn’t lose its fresh qualities.
Step 4: Combine and Finish
Return the cooked chicken to the skillet with the zucchini and toss everything together to marry the flavors and warm the chicken through once more. The sauce clings lightly to the chicken and veggies, creating a harmonious, glossy coating. Serve this vibrant mixture generously over jasmine rice, and prepare for a flavor-packed meal.
How to Serve Lemongrass Chicken with Rice and Zucchini Recipe
Garnishes
Sprinkle freshly chopped cilantro on top right before serving; its bright herbal notes perfectly balance the richness of the chicken. Add lime wedges on the side for guests to squeeze over their bowls—this final touch drives home the fresh, zesty character that makes this recipe so enjoyable.
Side Dishes
The Lemongrass Chicken with Rice and Zucchini Recipe shines as a complete meal, but you can also pair it with light Asian-inspired sides like a crisp cucumber salad, pickled carrots, or even some steamed edamame for added texture and nutrition. These sides add layers of crunch and brightness, enhancing the overall dining experience.
Creative Ways to Present
For a fun twist, serve the chicken and zucchini over coconut rice or quinoa to switch up flavors and textures. You can also turn this into a delicious bowl by layering the chicken and zucchini with rice, avocado slices, and a drizzle of spicy mayo for an exciting fusion flair that’s sure to impress your dinner guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover Lemongrass Chicken with Rice and Zucchini in an airtight container and refrigerate for up to 3 days. The flavors intensify in the fridge, making the next day’s meal even tastier, so feel free to prepare it ahead of time for an easy lunch or dinner.
Freezing
This dish also freezes well. Separate the chicken with zucchini and the jasmine rice into individual portions in freezer-safe containers or bags. Freeze for up to 2 months. To enjoy, thaw overnight in the refrigerator before reheating gently to preserve the texture of the zucchini and the juiciness of the chicken.
Reheating
For best results when reheating, warm the chicken and zucchini in a skillet over medium heat, stirring occasionally. Add a splash of water or oil as needed to prevent drying out. Heat the rice separately or together until piping hot. Avoid microwaving directly for extended periods to keep the textures just right.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used for a leaner option, but keep in mind they tend to cook faster and can dry out more easily. Adjust cooking time accordingly to ensure the chicken stays juicy and tender.
Is lemongrass paste the same as fresh lemongrass?
Lemongrass paste is a convenient alternative to fresh lemongrass and works beautifully in this recipe. Fresh lemongrass needs to be finely minced, while the paste gives you instant flavor without the prep, making it perfect for busy cooks.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free soy sauce (like tamari) instead of regular soy sauce. It’s a fantastic option if you’re avoiding gluten but still want bold flavors.
How spicy is the Lemongrass Chicken with Rice and Zucchini Recipe?
The base recipe has a mild warmth from ginger and black pepper. If you prefer a spicier dish, you can add a chopped Thai chili or red pepper flakes to the marinade, customizing the heat to your liking.
What type of rice works best?
Jasmine rice is ideal due to its fragrant aroma and slightly sticky texture that complements the lemongrass chicken wonderfully. However, basmati or even brown rice can be excellent alternatives depending on your preference.
Final Thoughts
If you’re searching for a dish that’s as delightful to eat as it is simple to make, the Lemongrass Chicken with Rice and Zucchini Recipe is a must-try. It offers that perfect balance of fresh and savory flavors, quick prep, and wholesome ingredients that make every bite memorable. I genuinely hope this recipe becomes one of your favorite go-to meals just as it is for me!
Print
Lemongrass Chicken with Rice and Zucchini Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 20 minutes
- Total Time: 35 minutes (plus marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
- Diet: Gluten Free
Description
Lemongrass Chicken with Rice and Zucchini is a flavorful Southeast Asian-inspired dish featuring tender marinated chicken thighs cooked with aromatic lemongrass, garlic, and ginger. Served over fragrant jasmine rice and complemented by lightly sautéed zucchini, this quick and easy stovetop recipe combines a perfect balance of savory, tangy, and fresh flavors ideal for a wholesome weeknight dinner.
Ingredients
Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons lemongrass paste or finely minced fresh lemongrass
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1/2 teaspoon black pepper
Vegetables and Rice
- 2 medium zucchinis, sliced into half-moons
- 1 tablespoon sesame oil
- 2 cups cooked jasmine rice
Garnishes
- Chopped fresh cilantro
- Lime wedges
Instructions
- Prepare the Marinade and Marinate Chicken: In a large bowl, combine lemongrass paste, minced garlic, grated ginger, fish sauce, soy sauce, brown sugar, lime juice, vegetable oil, and black pepper. Add the bite-sized chicken pieces and toss well to coat all pieces evenly. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to infuse, or up to 4 hours for deeper flavor.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken pieces, spreading them out in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through internally.
- Sauté the Zucchini: Remove the cooked chicken from the skillet and set aside. In the same skillet, add the sesame oil, then the sliced zucchini. Sauté the zucchini for 3 to 4 minutes until just tender but still crisp, stirring occasionally.
- Combine Chicken and Zucchini: Return the cooked chicken to the skillet with the zucchini and toss together to combine and heat through evenly. Adjust seasoning if necessary.
- Serve: Spoon the jasmine rice onto plates or bowls. Top with the lemongrass chicken and zucchini mixture. Garnish with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the dish.
Notes
- Use pre-made lemongrass paste for convenience and consistent flavor.
- To add heat, incorporate a chopped Thai chili or a pinch of red pepper flakes into the marinade.
- For a low-sodium version, reduce the fish sauce and soy sauce quantities or use low-sodium soy sauce.
- Jasmine rice can be substituted with brown rice for added fiber.
- Make sure not to overcook the zucchini to maintain its crunch and fresh flavor.
