Name: Lemongrass chicken with rice and zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southeast Asian
Ingredients: 4 chicken thighs – Bone-in and skin-on for juiciness and flavor.; 2 stalks of lemongrass – Finely chopped, using only the white part for the best taste.; 4 cloves of garlic – Minced to add a rich aroma and depth of flavor.; 1/4 cup soy sauce – This adds a savory umami taste to the marinade.; 2 tablespoons honey – For a touch of sweetness that balances the flavors.; 1 cup jasmine rice – This fragrant rice pairs perfectly with the dish.; 2 medium zucchinis – Sliced into half-moons for a tender, fresh side.; 2 tablespoons vegetable oil – Used for sautéing the zucchini and cooking the chicken.; 1/4 cup green onions – Chopped for garnish, adding a pop of color and flavor.; Salt and pepper – To taste, enhancing the overall flavor of the dish.; 1 cup water or chicken broth – For cooking the rice, adding extra flavor.

Description

A flavorful dish featuring tender chicken thighs marinated in lemongrass and garlic, served with jasmine rice and sautéed zucchini.

Ingredients

Scale

4 chicken thighs – Bone-in and skin-on for juiciness and flavor.
2 stalks of lemongrass – Finely chopped, using only the white part for the best taste.
4 cloves of garlic – Minced to add a rich aroma and depth of flavor.
1/4 cup soy sauce – This adds a savory umami taste to the marinade.
2 tablespoons honey – For a touch of sweetness that balances the flavors.
1 cup jasmine rice – This fragrant rice pairs perfectly with the dish.
2 medium zucchinis – Sliced into half-moons for a tender, fresh side.
2 tablespoons vegetable oil – Used for sautéing the zucchini and cooking the chicken.
1/4 cup green onions – Chopped for garnish, adding a pop of color and flavor.
Salt and pepper – To taste, enhancing the overall flavor of the dish.
1 cup water or chicken broth – For cooking the rice, adding extra flavor.

Instructions

Rinse the chicken thighs under cold water and pat them dry with paper towels.
In a separate bowl, mix the finely chopped lemongrass, minced garlic, soy sauce, and honey. Pour this marinade over the chicken thighs and let it marinate in the refrigerator for at least 30 minutes.
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 cup of water or chicken broth. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced zucchini, season with salt and pepper, and sauté for about 5-7 minutes until tender.
In the same skillet, add the remaining tablespoon of vegetable oil. Place the marinated chicken thighs skin-side down and cook for about 6-8 minutes until golden brown. Flip the chicken, pour the reserved marinade over it, cover, and cook for an additional 10-15 minutes until the chicken reaches an internal temperature of 165°F (75°C).
Remove the lid and increase the heat to medium-high to reduce the marinade until it thickens slightly. Serve the chicken over jasmine rice with sautéed zucchini on the side, garnished with chopped green onions.

Notes

For best flavor, marinate the chicken for up to 2 hours.
Feel free to substitute zucchini with other vegetables like bell peppers or snap peas.
For a vegetarian version, use tofu or tempeh instead of chicken.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Sautéing
Cuisine: Southeast Asian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 30g
Cholesterol: 100mg

Keywords: lemongrass chicken, rice, zucchini, easy recipe, Southeast Asian cuisine