Description
Lemongrass Chicken with Rice and Zucchini is a vibrant, aromatic meal featuring marinated chicken infused with lemongrass, garlic, and lime. Served with fluffy rice and sautéed zucchini, it’s a fresh and healthy weeknight dinner option.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 2 stalks lemongrass, finely minced (tender inner part only)
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 2 medium zucchinis, sliced
- 1 tbsp sesame oil or olive oil (for zucchini)
- Salt and pepper, to taste
- 2 cups cooked jasmine or basmati rice, for serving
- Chopped fresh cilantro or green onions, for garnish (optional)
Instructions
- In a bowl, mix minced lemongrass, garlic, soy sauce, fish sauce, brown sugar, lime juice, and vegetable oil to create a marinade.
- Add chicken to the marinade, toss to coat, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
- Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken for 5–6 minutes per side, or until cooked through and golden. Remove and rest for 5 minutes before slicing.
- In another pan, heat sesame oil and sauté zucchini slices for 3–5 minutes until tender but still crisp. Season with salt and pepper.
- Serve the sliced chicken over rice with zucchini on the side. Garnish with cilantro or green onions if desired.
Notes
- Lemongrass paste can be used if fresh lemongrass is unavailable (1 tbsp per stalk).
- Add a bit of chili for heat, or honey for extra sweetness if preferred.
- This recipe also works well with tofu or shrimp as substitutes for chicken.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 610mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: lemongrass chicken, rice bowl, zucchini side, healthy dinner, Southeast Asian chicken