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Lemongrass Chicken with Rice and Zucchini

Lemongrass Chicken with Rice and Zucchini
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Lemongrass Chicken with Rice and Zucchini is a vibrant, healthy, and aromatic dish featuring tender chicken thighs marinated in fragrant lemongrass, paired with fluffy jasmine rice and crisp sautéed zucchini. This wholesome meal offers a refreshing citrusy flavor with balanced nutrition, perfect for quick weeknight dinners or special occasions.

Ingredients

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Chicken and Marinade

  • 500g boneless, skinless chicken thighs
  • 2 fresh lemongrass stalks, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 shallots, finely chopped
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon vegetable oil (for marinade)

Rice

  • 1 cup jasmine rice
  • Water as needed for cooking rice

Vegetables

  • 2 medium zucchinis, sliced
  • 1 tablespoon vegetable oil (for sautéing)
  • Salt and freshly ground black pepper, to taste

Garnish

  • Fresh cilantro or Thai basil leaves
  • Optional: chopped peanuts or toasted sesame seeds

Instructions

  1. Prepare the Lemongrass Marinade: Finely chop the lemongrass stalks, garlic, and shallots. In a bowl, combine these with fish sauce, lime juice, and a little vegetable oil. Add the chicken thighs and mix well, allowing the chicken to marinate for at least 30 minutes to absorb the fresh, zesty flavors.
  2. Cook the Chicken: Heat a pan over medium heat and add some vegetable oil. Cook the marinated chicken thighs until they are golden brown and cooked through, approximately 6-8 minutes per side, sealing in the juices and developing a caramelized, aromatic exterior.
  3. Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions until fluffy and fragrant.
  4. Sauté the Zucchini: In a separate pan, heat vegetable oil over high heat. Add the sliced zucchini and sauté quickly for 2-3 minutes until crisp-tender. Season lightly with salt and pepper to taste, keeping the zucchini vibrant and fresh.
  5. Assemble and Serve: Plate the jasmine rice, top with the lemongrass chicken, and arrange the sautéed zucchini alongside. Garnish with fresh cilantro or Thai basil leaves and optionally sprinkle chopped peanuts or toasted sesame seeds for texture and flavor. Serve immediately.

Notes

  • Always use fresh lemongrass stalks, avoiding dry or woody pieces for optimal flavor.
  • Marinate the chicken longer (1-2 hours or overnight) for deeper flavor infusion.
  • Cook the chicken in batches if needed to prevent overcrowding and ensure proper caramelization.
  • Rinsing rice removes excess starch and yields fluffier grains—do not skip this step.
  • Use high heat while sautéing zucchini to retain a crisp texture and vibrant color.

Nutrition

Find it online: https://amandafood.com/lemongrass-chicken-with-rice-and-zucchini/