Lemongrass Chicken with Rice and Zucchini
This delightful Lemongrass Chicken with Rice and Zucchini combines tender marinated chicken thighs with aromatic lemongrass and fresh zucchini, served over fluffy jasmine rice, creating a vibrant and flavorful dish.
Ingredients
For the Chicken Marinade
- 2 stalks fresh lemongrass, minced Use fresh lemongrass for the best flavor.
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce Can substitute with soy sauce if needed.
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 4 pieces boneless, skinless chicken thighs Ensure thighs are evenly coated in marinade.
For the Rice and Zucchini
- 1 cup jasmine rice, uncooked Rinse before cooking.
- 2 medium zucchini, sliced Can be substituted with other vegetables.
- 2 tablespoons vegetable oil For cooking the chicken and zucchini.
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving (optional) Adds a refreshing citrus touch.
Instructions
Marinating the Chicken
- In a mixing bowl, combine minced lemongrass, soy sauce, fish sauce, brown sugar, minced garlic, and grated ginger. Blend well.
- Add the chicken thighs to the bowl, ensuring they are fully coated. Marinate for at least 15 minutes.
Preparing the Rice
- Rinse jasmine rice under cold water until the water runs clear to remove excess starch.
- In a saucepan, combine rinsed rice with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes.
- Remove from heat and keep covered to allow it to steam.
Cooking the Chicken
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
- Remove chicken from the marinade and place in the skillet. Cook for about 6-7 minutes on each side until golden brown and cooked through (165°F or 75°C).
Sautéing the Zucchini
- Remove the chicken from the skillet, and add 1 tablespoon of vegetable oil.
- Add sliced zucchini and sauté for about 4-5 minutes until tender and lightly browned, seasoning with salt and pepper.
Finishing Touches
- Pour the reserved marinade over the chicken in the skillet and let it simmer for an additional 2-3 minutes.
- Fluff the rice with a fork and taste for seasoning.
Serving
- Plate the jasmine rice, add sautéed zucchini and top with lemongrass chicken. Garnish with cilantro and serve with lime wedges.
- Enjoy the vibrant flavors while hot.
Notes
For best flavor, let chicken marinate longer. Store leftovers in airtight containers for up to 3 days.