Lemongrass Chicken with Rice and Zucchini

A fragrant, comforting dish that brings together tender chicken thighs simmered in a creamy coconut and lemongrass sauce, served alongside jasmine rice and sautéed zucchini. This recipe offers a delightful balance of flavors and textures, perfect for a weeknight dinner or meal prep.

Why You’ll Love This Recipe

• Aromatic and flavorful: The combination of lemongrass, ginger, and lime creates a vibrant, aromatic sauce that infuses the chicken with deep flavor.
• Creamy and comforting: Coconut cream adds richness and smoothness to the sauce, making each bite indulgent yet balanced.
• Quick and easy: Ready in about 35 minutes, this dish is perfect for busy evenings.
• Versatile: While zucchini is recommended, you can easily substitute with other vegetables like broccoli or a fresh green salad to suit your preference.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ lbs boneless, skinless chicken thighs
• 1 tsp paprika
• Garlic powder, onion powder, salt, and pepper to taste
• Olive oil for cooking
• 3 cloves garlic, minced
• 1-inch knob of ginger, grated or minced
• 1 jalapeño, ribs and seeds removed (optional), minced
• 2 tbsp lemongrass or lemongrass paste
• 1 tbsp brown sugar
• 14 oz can unsweetened coconut cream
• Juice and zest of 1 lime
• Salt to taste
• Fresh cilantro and/or basil, chopped
• Jasmine rice, cooked
• 2 zucchinis, sliced into coins

directions

this recipe

1. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with paprika, garlic powder, onion powder, salt, and pepper. Cook for 8–10 minutes until browned and cooked through. Remove from the pan and set aside. Once cooled, shred or cut into bite-sized pieces.
2. Prepare the lemongrass sauce: In the same skillet, add a bit more olive oil if needed. Sauté garlic, ginger, and jalapeño (if using) until fragrant. Add lemongrass and brown sugar, stirring to combine. Pour in coconut cream, lime juice, and lime zest. Bring to a gentle simmer, seasoning with salt to taste.
3. Combine chicken and sauce: Return the shredded chicken to the skillet, stirring to coat in the sauce. Let it simmer for a few minutes to absorb the flavors.
4. Cook the zucchini: While the chicken simmers, preheat your oven to 450°F (232°C). Toss zucchini slices with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet and roast for 10–15 minutes until tender and lightly browned.
5. Serve: Spoon the lemongrass chicken over a bed of jasmine rice. Top with roasted zucchini and garnish with fresh cilantro and/or basil.

Servings and timing

• Serves: 4–6
• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes

Variations

• Vegetarian option: Substitute chicken with pan-fried tofu or tempeh for a plant-based version.
• Spicy kick: Increase the amount of jalapeño or add a dash of sriracha to the sauce for more heat.
• Additional vegetables: Incorporate other vegetables like bell peppers or snap peas into the dish for added color and nutrition.
• Rice alternatives: Serve with brown rice, quinoa, or cauliflower rice for a different base.

storage/reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Gently reheat in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed.
• Freezing: The chicken and sauce can be frozen for up to 2 months. Reheat thoroughly before serving.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may be less juicy. Consider adding a bit more coconut cream to maintain moisture.

Is lemongrass paste a good substitute for fresh lemongrass?

Yes, lemongrass paste is a convenient alternative and offers a similar flavor profile.

Can I make this dish spicier?

Absolutely! Add more jalapeño, include red pepper flakes, or drizzle with sriracha to increase the heat.

What other vegetables can I use?

Feel free to substitute zucchini with vegetables like broccoli, bell peppers, or snap peas, depending on your preference.

Can I prepare this dish ahead of time?

Yes, you can cook the chicken and sauce ahead of time and store them separately. Assemble and reheat when ready to serve.

Is this recipe gluten-free?

Yes, all ingredients used in this recipe are naturally gluten-free.

Can I use light coconut milk instead of coconut cream?

Coconut cream provides a richer texture, but light coconut milk can be used for a lighter version of the dish.

How do I know when the chicken is cooked through?

The internal temperature of the chicken should reach 165°F (74°C) when fully cooked.

Can I use frozen chicken?

It’s best to thaw frozen chicken before cooking to ensure even cooking and safety.

How can I make the sauce thicker?

Simmer the sauce uncovered for a few extra minutes to reduce and thicken it to your desired consistency.

Conclusion

Lemongrass Chicken with Rice and Zucchini is a delightful dish that combines aromatic flavors with comforting textures. The creamy coconut and lemongrass sauce elevates the tender chicken, while the jasmine rice and roasted zucchini provide a satisfying base. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is sure to become a favorite.

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