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
Scale
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.
