If you are craving a dish that bursts with fresh, vibrant flavors and comforting textures, then you are going to fall head over heels for this Lemongrass Chicken with Rice and Zucchini: An Amazing Ultimate Recipe. It perfectly balances the zesty brightness of lemongrass and lime with the savory depth of soy and fish sauce, all while delivering tender chicken, fluffy jasmine rice, and tender-crisp zucchini in every bite. This recipe isn’t just a meal; it’s a celebration of simple ingredients coming together to create an unforgettable experience that will have you reaching for seconds and impressing everyone at your table.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the ingredients right is key to nailing the delicious harmony of this dish. Each component here is simple but essential, contributing unique flavors and textures that make this meal shine – from the aromatic lemongrass to the fresh zucchini slices, every ingredient plays an important role.
- 1 1/2 pounds boneless skinless chicken thighs: Juicy and tender, chicken thighs remain moist during cooking and absorb flavors beautifully.
- 2 tablespoons fresh lemongrass finely minced or 1 tablespoon lemongrass paste: This gives the dish its signature citrusy and herbal brightness that wakes up the palate.
- 3 cloves garlic minced: Adds a savory punch that complements the lemongrass perfectly.
- 2 tablespoons soy sauce: Brings subtle saltiness and umami depth to balance the sweet and sour elements.
- 1 tablespoon fish sauce: Adds authentic Vietnamese complexity and a gentle savory edge.
- 1 tablespoon brown sugar: A touch of sweetness to balance the tang and salt in the marinade.
- 1 tablespoon lime juice: Infuses a fresh, zesty tang that lifts the entire dish.
- 1 tablespoon vegetable oil: Helps in marinating and cooking, ensuring juicy chicken.
- 1 teaspoon sesame oil: Adds a toasty, nutty aroma that rounds out the flavor profile.
- 1/2 teaspoon black pepper: Gives just a subtle hint of warmth and spice.
- 1 cup jasmine rice uncooked: Fluffy, fragrant rice that perfectly soaks up the juices from the chicken and zucchini.
- 2 cups water: For perfectly cooking the jasmine rice.
- 2 medium zucchini sliced into half moons: Adds a fresh, crisp texture and a gentle earthiness to the dish.
- 1 tablespoon olive oil: Used for sautéing the zucchini to tender-crisp perfection.
- 1/4 teaspoon salt: Enhances the natural flavors of the zucchini while cooking.
How to Make Lemongrass Chicken with Rice and Zucchini: An Amazing Ultimate Recipe
Step 1: Marinate the Chicken
Begin your culinary adventure by blending the fresh lemongrass, garlic, soy sauce, fish sauce, brown sugar, lime juice, vegetable oil, sesame oil, and black pepper in a bowl. This marinade is your flavor powerhouse, tenderizing the chicken and infusing it with those bright, savory notes. Once mixed, add the bite-sized chicken thighs and give them a good toss to ensure every piece is lovingly coated. Let it marinate for at least 20 minutes, allowing all those delicious flavors to seep right into the meat.
Step 2: Cook the Jasmine Rice
While the chicken soaks up all those flavors, rinse your jasmine rice under cold water until it runs clear to remove excess starch. This helps achieve the perfect fluffy texture we all crave. Combine the rinsed rice with 2 cups of water in a pot, then bring to a boil. Reduce the heat to low and cover, letting it simmer gently until all the water is absorbed and the rice is tender—usually about 15 minutes. Fluff with a fork and keep it warm while you finish the other components.
Step 3: Cook the Chicken
Heat a large skillet over medium-high heat to get it nice and hot but not smoking. Add your marinated chicken and spread it evenly across the pan. Let it cook undisturbed for a few minutes to get that perfect golden sear, then stir occasionally and cook for a total of 6 to 8 minutes until the chicken is browned and cooked through. This step locks in the juices and delivers that irresistible caramelized flavor that will have your kitchen smelling incredible. Remove the chicken from the skillet and set it aside for a moment.
Step 4: Sauté the Zucchini
In the same skillet (no need to wash it out—you want all those flavor residues), add olive oil over medium heat. Toss in your zucchini slices and sprinkle with a pinch of salt to enhance their natural sweetness. Sauté for 3 to 4 minutes, giving them a gentle toss now and then, until tender yet still slightly crisp, adding a vibrant pop of color and fresh texture to your dish.
Step 5: Combine and Finish
Return the cooked chicken to the skillet with the zucchini, tossing everything together so the flavors mingle beautifully. Let it all heat together for a minute or two, allowing the juices to blend and coat every morsel in deliciousness. Now you’re ready to serve a wonderful plate of lemongrass chicken with rice and zucchini that embodies the best of fresh, flavorful home cooking.
How to Serve Lemongrass Chicken with Rice and Zucchini: An Amazing Ultimate Recipe
Garnishes
A sprinkle of freshly chopped cilantro or green onions on top adds a burst of fresh herbs that brighten each bite even more. For a little extra kick, a few thinly sliced red chili peppers or a drizzle of sriracha can awaken the senses and elevate the dish. A wedge of lime on the side invites your guests to add a splash of citrusy zing to their servings.
Side Dishes
While this dish is satisfying on its own, pairing it with a crisp cucumber salad or some pickled vegetables can add an exciting contrast of textures and flavors. A light Vietnamese-style spring roll or simply steamed greens like bok choy or baby bok choy stir-fried with garlic will round out the meal perfectly if you want to turn it into a feast.
Creative Ways to Present
For a fun and colorful presentation, serve the chicken and zucchini over the jasmine rice in individual bowls or on large platters for family-style dining. Adding a handful of crunchy roasted peanuts or toasted sesame seeds on top offers a delightful textural contrast. You might even try wrapping the chicken and zucchini in lettuce cups for a fresh handheld twist, perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Lemongrass Chicken with Rice and Zucchini: An Amazing Ultimate Recipe, store them in airtight containers in the refrigerator for up to three days. This helps preserve the freshness of the chicken and the vibrant flavors of the zucchini without them becoming soggy or bland.
Freezing
While the texture of zucchini is best when fresh, you can still freeze the cooked chicken and rice separately in freezer-safe containers for up to two months. When you’re ready to enjoy, defrost overnight in the refrigerator for best results, then reheat gently to maintain moisture and flavor.
Reheating
Reheat leftovers in a skillet over medium heat, stirring occasionally until warmed through to keep the chicken juicy and the zucchini tender-crisp. Avoid microwave reheating if you want to preserve the textures, but if in a hurry, a quick blast in the microwave with a damp paper towel cover works fine.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine, but chicken thighs tend to stay juicier and more flavorful, especially in this recipe where the meat soaks up the marinade well.
What if I don’t have fresh lemongrass?
You can use lemongrass paste as a substitute, which is much easier to find and still packs great flavor. Use about half the amount of paste compared to fresh since it’s more concentrated.
Can I make this recipe vegan or vegetarian?
To adapt it, replace chicken with firm tofu or tempeh and swap fish sauce for soy sauce or a vegetarian alternative. The lemongrass marinade is still fantastic with plant-based proteins!
Is jasmine rice the best choice?
Jasmine rice is ideal for its fragrance and slightly sticky texture that complements this dish well. However, you can use basmati or any long-grain rice if that’s what you have available.
How spicy is this dish?
This recipe is mildly spicy because of the black pepper and optional chili additions, but it’s easy to adjust by adding more or less chili according to your preference.
Final Thoughts
You really can’t go wrong with this Lemongrass Chicken with Rice and Zucchini: An Amazing Ultimate Recipe. It’s a simple yet incredibly flavorful dish that feels both comforting and exciting at the same time. Whether you’re cooking for a busy weeknight or a special occasion, this recipe is a guaranteed winner that’s sure to bring smiles and satisfied appetites. Go ahead and give it a try—you’ll want to keep it in your regular dinner rotation!
Print
Lemongrass Chicken with Rice and Zucchini: An Amazing Ultimate Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vietnamese
- Diet: Dairy-Free
Description
This flavorful Lemongrass Chicken with Rice and Zucchini combines tender marinated chicken thighs infused with fragrant lemongrass and garlic, served over fluffy jasmine rice and complemented by sautéed zucchini. A balanced and aromatic Vietnamese-inspired dish that’s quick to prepare and perfect for a healthy, satisfying meal.
Ingredients
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite size pieces
- 2 tablespoons fresh lemongrass, finely minced or 1 tablespoon lemongrass paste
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
Rice
- 1 cup jasmine rice, uncooked
- 2 cups water
Vegetables
- 2 medium zucchini, sliced into half moons
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Instructions
- Marinate the Chicken: In a bowl, combine the lemongrass, garlic, soy sauce, fish sauce, brown sugar, lime juice, vegetable oil, sesame oil, and black pepper. Add the chicken pieces and toss to coat well. Let the chicken marinate for at least 20 minutes to absorb the flavors.
- Cook the Rice: While the chicken marinates, rinse the jasmine rice under cold water until clear. Cook the rice using 2 cups of water according to the package instructions until tender and fluffy.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and fully cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Zucchini: In the same skillet, add olive oil and sliced zucchini. Season with salt and cook for 3 to 4 minutes until the zucchini is tender but still slightly crisp.
- Combine and Serve: Return the cooked chicken to the skillet with the zucchini. Toss everything together to reheat and blend flavors. Serve the lemongrass chicken and zucchini over a bed of cooked jasmine rice for a complete meal.
Notes
- Chicken breasts can be used instead of thighs, but thighs stay juicier and more flavorful.
- Adjust the sweetness or saltiness by adding more lime juice or soy sauce according to your taste preferences.
- For a spicier version, add chopped fresh chili or chili flakes to the marinade.
- Rinsing the rice before cooking helps achieve a fluffier texture.
