Ai Shinozaki
Ai Shinozaki
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Chicken with Lemongrass and Rice
Fragrant Lemongrass Chicken with Jasmine Rice and Fresh Herbs
Ingredients:
For the chicken marinade:
1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced
2 stalks fresh lemongrass, white parts only, finely minced
3 cloves garlic, minced
1 tablespoon grated ginger
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1 tablespoon vegetable oil
1/2 teaspoon black pepper
For the rice and serving:
1 1/2 cups jasmine rice
3 cups water
1 tablespoon vegetable oil
Fresh cilantro or mint, for garnish
Lime wedges, for serving
Directions:
In a bowl, mix lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, lime juice, oil, and pepper. Add chicken and toss to coat. Marinate for at least 30 minutes (up to overnight).
Rinse jasmine rice under cold water until the water runs clear. In a pot, bring 3 cups water and 1 1/2 cups rice to a boil. Reduce heat, cover, and simmer for 15 minutes. Turn off heat and let steam for 10 minutes.
Heat a skillet or grill pan over medium-high heat. Add a bit of oil, then cook the marinated chicken in batches until golden and cooked through, about 4–5 minutes per side.
Fluff rice and divide among plates. Top with grilled lemongrass chicken, garnish with herbs, and serve with lime wedges.
Prep Time: 15 minutes | Marinating Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 5 minutes
Kcal: 480 kcal | Servings: 4 servings
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This Lemongrass Chicken with Jasmine Rice is fresh, vibrant, and full of Southeast Asian soul A deliciously fragrant dinner done right!Chicken with Lemongrass and Rice Fragrant Lemongrass Chicken with Jasmine Rice and Fresh Herbs Ingredients: For the chicken marinade: 1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced 2 stalks fresh lemongrass, white parts only, finely minced 3 cloves garlic, minced 1 tablespoon grated ginger 2 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon brown sugar 1 tablespoon lime juice 1 tablespoon vegetable oil 1/2 teaspoon black pepper For the rice and serving: 1 1/2 cups jasmine rice 3 cups water 1 tablespoon vegetable oil Fresh cilantro or mint, for garnish Lime wedges, for serving Directions: In a bowl, mix lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, lime juice, oil, and pepper. Add chicken and toss to coat. Marinate for at least 30 minutes (up to overnight). Rinse jasmine rice under cold water until the water runs clear. In a pot, bring 3 cups water and 1 1/2 cups rice to a boil. Reduce heat, cover, and simmer for 15 minutes. Turn off heat and let steam for 10 minutes. Heat a skillet or grill pan over medium-high heat. Add a bit of oil, then cook the marinated chicken in batches until golden and cooked through, about 4–5 minutes per side. Fluff rice and divide among plates. Top with grilled lemongrass chicken, garnish with herbs, and serve with lime wedges. Prep Time: 15 minutes | Marinating Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 5 minutes Kcal: 480 kcal | Servings: 4 servings #lemongrasschicken #vietnameseflavors #jasmine rice #easychickenrecipe #freshherbs #asianfusion #flavorfulmeals #healthydinnerideas #grilledchicken #lemongrassrecipes #limechicken #simpleasianrecipes #fragrantchicken #easyweeknightmeals #chickendinnerideas #freshandlight #ricebowlrecipes #quickmarinade #homecookedmeals #southeastasianfood This Lemongrass Chicken with Jasmine Rice is fresh, vibrant, and full of Southeast Asian soul A deliciously fragrant dinner done right!
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