Lemongrass Chicken with Rice and Zucchini
This Lemongrass Chicken with Rice and Zucchini is OMG-level good! Tender chicken thighs, sautéed and then simmered in a creamy coconut and lemongrass sauce, sits next to a steamy pile of jasmine rice, fresh herbs, and your choice of veg.
Prep
15 min
Cook
20 min
Servings
4
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- 1 teaspoon paprika
- garlic powder, onion powder, salt, and pepper to taste
- olive oil
- 3 cloves garlic, minced
- 1 jalapeño, ribs and seeds removed (optional), minced
- one 1-inch knob of ginger, grated or minced
- 2 tablespoons lemongrass or lemongrass paste
- 1 tablespoon brown sugar
- one 14-ounce can unsweetened coconut cream (similar to coconut milk, but NOT the same as cream of coconut, which is sweetened!)
- juice and zest of one lime
- salt to taste
- cilantro and/or basil, chopped
- rice
- zucchini or broccoli or a nice lil green salad
Instructions
Heat the oil in a large skillet over medium high heat. Add the chicken thighs, sprinkle with spices, and cook for 8-10 minutes until cooked through. Remove from pan. Once cooled, shred / pull into small bite-sized pieces.
Add the garlic, jalapeño, and ginger to the chicken pan (you don’t have to wipe it out – save all those good flavors). Sauté until fragrant. Add the lemongrass and brown sugar; stir to combine. Add coconut cream and bring to a low, gentle simmer. Season with lime zest, lime juice, and salt.
Add chicken back in to the sauce. Stir in some fresh cilantro or basil just before serving. Serve over rice with any veggies that you like (see zucchini directions in the notes section). And now enjoy this amazing flavor moment. ♡
Originally from pinchofyum.com
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