Description
Tender chicken simmered in a fragrant lemongrass and coconut sauce, served with sautéed zucchini and jasmine rice.
Ingredients
Units
Scale
- 1.5 lbs boneless skinless chicken thighs
- 1 tbsp lemongrass paste or 1 stalk fresh lemongrass, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 jalapeño, minced (optional)
- 1 tbsp brown sugar
- 1 (14 oz) can coconut cream or full-fat coconut milk
- Juice and zest of 1 lime
- 2 tbsp olive oil
- 2 medium zucchinis, sliced
- Salt and pepper, to taste
- 2 cups cooked jasmine rice
- Fresh cilantro or basil for garnish
Instructions
- Season chicken thighs with salt and pepper.
- Heat 1 tbsp olive oil in a skillet over medium heat; brown chicken on both sides until cooked through. Remove and set aside.
- In the same skillet, add remaining olive oil, garlic, ginger, jalapeño, and lemongrass; sauté until fragrant.
- Add brown sugar, coconut cream, lime juice, and zest; stir and bring to a simmer.
- Return chicken to the skillet; simmer for 5–7 minutes until sauce thickens.
- In a separate pan, sauté zucchini in olive oil until tender and lightly browned.
- Serve chicken and sauce over jasmine rice with zucchini on the side. Garnish with fresh herbs.
Notes
- Substitute chicken with tofu for a vegetarian option.
- Adjust spice level by adding or omitting jalapeño.
- Use full-fat coconut milk for a richer sauce.
- Leftovers store well refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg