If you’re craving a dish that strikes the perfect balance between fresh, vibrant flavors and comforting goodness, you’ll love this Lemongrass Chicken with Rice and Zucchini Recipe. It’s a wonderfully aromatic meal featuring tender chicken infused with citrusy lemongrass, complemented by the subtle sweetness of zucchini and the comforting texture of jasmine rice. Whether you’re cooking for weeknight dinner or want to impress friends with something a little exotic yet approachable, this recipe offers a delightful mix of flavors and textures that come together effortlessly.
Ingredients You’ll Need
This recipe shines because of its simple yet powerful ingredients. Each one plays a crucial role in building the layers of flavor, from the fragrant lemongrass to the juicy zucchini and that perfectly cooked rice that serves as the base of this dish.
- 1 1/2 pounds boneless, skinless chicken thighs: Chicken thighs stay juicy and flavorful, ideal for absorbing the marinade.
- 2 tablespoons lemongrass paste or fresh minced lemongrass: Lemongrass brings a bright, citrusy aroma that defines the dish.
- 2 tablespoons soy sauce: Adds saltiness and umami depth, tying all flavors together.
- 1 tablespoon fish sauce: Provides a subtle savory kick, common in Southeast Asian cooking.
- 1 tablespoon honey: Balances the savory with a touch of natural sweetness.
- 1 tablespoon lime juice: Brings acidity and brightness, waking up the palate.
- 2 garlic cloves, minced: Infuses the chicken with mild pungency and warmth.
- 1 teaspoon grated fresh ginger: Adds a zesty, slightly spicy undertone.
- 1 tablespoon vegetable oil: For cooking the chicken evenly and preventing sticking.
- 1 medium zucchini, sliced into half-moons: Offers a crisp, fresh contrast and vibrant green color.
- 2 cups cooked jasmine rice: The fragrant, fluffy base that cushions the flavors beautifully.
- 2 tablespoons chopped cilantro (for garnish): Adds a fresh herbal note as a final touch.
- Lime wedges for serving (optional): Perfect for squeezing extra citrusy brightness at the table.
How to Make Lemongrass Chicken with Rice and Zucchini Recipe
Step 1: Marinate the Chicken
Begin by combining the lemongrass paste, soy sauce, fish sauce, honey, lime juice, minced garlic, and grated ginger in a bowl. This marinade is a flavor powerhouse, infusing the chicken with a balance of savory, sweet, and tangy notes. Toss the bite-sized chicken thighs in the marinade, making sure every piece is well-coated, then set it aside to marinate for at least 20 minutes or up to 4 hours in the fridge. More marinating time means deeper flavor, so if you can plan ahead, it’s worth the wait.
Step 2: Cook the Chicken
Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken pieces in a single layer and cook without overcrowding for 6 to 8 minutes, turning occasionally. The goal is to achieve a beautiful golden brown exterior while making sure the chicken is cooked through and juicy inside. The aroma at this stage is already begging you to taste!
Step 3: Sauté the Zucchini
Push the chicken to one side of the skillet and add the sliced zucchini to the empty space. Sauté for 3 to 4 minutes until the zucchini is just tender but still retains a bit of crunch and vibrant color. Then, stir the zucchini and chicken together. This step mixes all the flavors and textures, creating a harmonious bite every time. Taste and adjust seasoning if needed, perhaps a pinch of salt or extra lime juice for brightness.
Step 4: Plate and Serve
Serve the luscious chicken and zucchini mixture over a bed of warm jasmine rice. The fragrant rice absorbs all the wonderful juices, making each mouthful satisfying and balanced. Garnish with chopped cilantro and lime wedges to add that fresh and zesty finish to your dish. Now you’re ready to dig into this incredible Lemongrass Chicken with Rice and Zucchini Recipe!
How to Serve Lemongrass Chicken with Rice and Zucchini Recipe
Garnishes
A sprinkle of fresh chopped cilantro is a must for an herbal punch while squeezing fresh lime juice right before eating adds a zesty brightness that elevates every bite. For those who enjoy a little heat, thinly sliced red chili peppers make a fabulous optional garnish that complements the dish beautifully.
Side Dishes
While the dish is hearty and complete on its own, pairing it with light Asian-inspired sides like pickled vegetables, a crisp cucumber salad, or steamed bok choy creates a lovely textural contrast and keeps the meal balanced and refreshing.
Creative Ways to Present
For a fun twist, try serving this Lemongrass Chicken with Rice and Zucchini Recipe in lettuce wraps for a hands-on experience that’s perfect for casual dinners or entertaining. Alternatively, layer the chicken and zucchini over a bed of coconut rice for a creamier, sweeter spin.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemongrass Chicken with Rice and Zucchini in an airtight container in the refrigerator. It will stay fresh for up to three days, making it a convenient option for next-day lunches or quick dinners.
Freezing
This dish freezes well, especially the chicken and zucchini mixture. Keep it separate from the rice to maintain texture; freeze in portioned containers and thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or lime juice to revive the flavors and prevent drying out. Microwave reheating works too but stir halfway through for even warming.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine but tends to be leaner and can dry out more easily, so be careful not to overcook. Marinating well helps keep it tender.
Is lemongrass paste a good substitute for fresh lemongrass?
Yes, lemongrass paste is a convenient shortcut and delivers great flavor, though fresh lemongrass offers a brighter, more aromatic taste if you have the time and access to it.
Can I add other vegetables to this dish?
Definitely! Bell peppers, snap peas, or carrots make excellent additions and add colorful variety and crunch that complement the chicken and zucchini nicely.
Is this recipe gluten-free?
It can be if you use gluten-free soy sauce. Otherwise, regular soy sauce contains wheat, so look for tamari or another gluten-free option to keep it friendly for gluten sensitivities.
How spicy is this dish?
The base recipe isn’t spicy, but you can easily add sliced red chilies or a dash of chili flakes during cooking for a welcome kick of heat.
Final Thoughts
I can’t recommend this Lemongrass Chicken with Rice and Zucchini Recipe enough! It’s fresh, flavorful, and comes together with minimal fuss, making it a brilliant weeknight staple or a special dish for sharing. Give it a try, and I promise it will quickly become one of your favorite go-to meals.
Print
Lemongrass Chicken with Rice and Zucchini Recipe
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 35 minutes (excluding marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
- Diet: Gluten Free
Description
A vibrant and flavorful Southeast Asian-inspired dish featuring tender lemongrass-marinated chicken thighs sautéed with fresh zucchini, served over warm jasmine rice. This easy stovetop recipe combines aromatic lemongrass, garlic, ginger, and a blend of sauces for a deliciously balanced meal perfect for any weeknight dinner.
Ingredients
Chicken and Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons lemongrass paste or finely minced fresh lemongrass
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
Cooking and Garnish
- 1 tablespoon vegetable oil
- 1 medium zucchini, sliced into half-moons
- 2 cups cooked jasmine rice
- 2 tablespoons chopped cilantro (for garnish)
- Lime wedges for serving (optional)
Instructions
- Prepare Marinade and Marinate Chicken: In a bowl, combine lemongrass paste, soy sauce, fish sauce, honey, lime juice, minced garlic, and grated ginger. Add the chicken pieces and toss thoroughly to coat. Cover and marinate in the refrigerator for at least 20 minutes, up to 4 hours, to allow the flavors to infuse.
- Heat Oil and Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces to the skillet and cook for 6 to 8 minutes, turning occasionally, until the chicken is browned on the outside and fully cooked through.
- Add and Sauté Zucchini: Push the cooked chicken to one side of the skillet. Add the sliced zucchini to the empty side and sauté for 3 to 4 minutes until just tender but still crisp.
- Combine and Adjust Seasoning: Stir the chicken and zucchini together in the skillet. Taste the mixture and adjust seasoning with additional soy sauce, lime juice, or honey if desired to balance flavors.
- Serve: Serve the lemongrass chicken and zucchini mixture over warm jasmine rice. Garnish with chopped cilantro and lime wedges on the side for an optional fresh squeeze of lime juice.
Notes
- For added depth of flavor, consider grilling the chicken instead of pan-frying.
- Lemongrass paste is a convenient shortcut, but freshly minced lemongrass provides a brighter, more aromatic flavor.
- Add sliced red chili to the marinade or skillet for a spicy kick if desired.
- Use gluten-free soy sauce to make this recipe gluten-free.
