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
Scale
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.
