Description
This Lemongrass Chicken with Rice and Zucchini recipe is a flavorful and easy-to-make dish with a Southeast Asian flair. Tender chicken marinated in lemongrass, garlic, and soy sauce, served over fragrant jasmine rice and accompanied by sautéed zucchini.
Ingredients
Units
Scale
For the Lemongrass Chicken:
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons lemongrass paste or finely minced fresh lemongrass
- 2 cloves garlic (minced)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 tablespoon vegetable oil
For the Rice and Zucchini:
- 2 cups cooked jasmine rice
- 1 medium zucchini (sliced into half-moons)
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Chopped cilantro and lime wedges for garnish
Instructions
- Marinate the Chicken: In a bowl, combine the chicken, lemongrass, garlic, fish sauce, soy sauce, lime juice, and honey. Marinate in the refrigerator for at least 30 minutes.
- Cook the Chicken: Heat vegetable oil in a skillet, cook marinated chicken until browned and cooked through.
- Sauté the Zucchini: In a separate pan, sauté zucchini with sesame oil, salt, and pepper until tender.
- Serve: Divide cooked rice between bowls, top with lemongrass chicken and sautéed zucchini. Garnish with cilantro and lime wedges.
Notes
- For extra flavor, consider grilling the chicken instead of pan-searing.
- You can substitute lemongrass paste with fresh minced lemongrass or a mix of lemon zest and ginger.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
