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Lemongrass Chicken with Rice and Zucchini

Delicious Lemongrass Chicken with Rice and Zucchini Recipe

This Lemongrass Chicken with Rice and Zucchini is a delightful dish bursting with flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1.5 pounds boneless skinless chicken thighs
Spices and Seasonings
  • 1 teaspoon paprika
  • garlic powder to taste
  • onion powder to taste
  • salt to taste
  • pepper to taste
Cooking Ingredients
  • olive oil
  • 3 cloves garlic minced
  • 1 jalapeno minced (optional)
  • 1 inch ginger grated or minced
  • 2 tablespoons lemongrass or lemongrass paste
  • 1 tablespoon brown sugar
  • 14 ounces unsweetened coconut cream
  • 1 lime juice of
  • 1 lime zest of
For Serving
  • cilantro and/or basil chopped
  • rice for serving
  • zucchini or broccoli or a green salad for serving

Equipment

  • Pan
  • Knife
  • Cutting Board

Method
 

Cooking Steps
  1. Heat olive oil in a pan over medium heat.
  2. Add chicken thighs and cook until browned and cooked through.
  3. Stir in minced garlic, ginger, and jalapeno (if using).
  4. Add lemongrass, brown sugar, coconut cream, lime juice, and lime zest to the pan.
  5. Simmer for about 10 minutes until the sauce thickens.
  6. Season with paprika, garlic powder, onion powder, salt, and pepper to taste.
  7. Serve the chicken over rice with zucchini, broccoli, or a green salad, garnished with cilantro and/or basil.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15g

Notes

Feel free to customize the recipe by swapping chicken thighs for tofu or shrimp and adjust the spice level to your preference.

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