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
Scale
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.
