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.
Lemongrass Chicken with Rice and Zucchini
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This was amazing! Omitted the jalapeño for my kids and it was a total crowd pleaser! Make this recipe!!
Mommyof3
Hello and happy flavor day to you! Because this right here is a flavor all-star.
This recipe involves tender chicken (thighs, please!) sautéed and then simmered in an OMG creamy-coconut-lemongrass-flavor-packed sauce, with steamy jasmine rice, and fresh herbs, and some veggies on the side if you want.
And all I have to say is big, big love for this.
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Click here to watch step-by-step stories for how to make this recipe!
Why Everyone Needs This Lemongrass Chicken ASAP
As with most superdelicious foods, this lemongrass chicken is giving us the best of both worlds:
- Fresh, energized, life-giving flavor from the lemongrass and lime and cilantro;
- Creamy and totally comforting lusciousness from the coconut cream, chicken, and rice.
So it eats like a comfort food, but it tastes like lightness and zippy zing and flavor excitement, and it is all-around one of my favorite things to cook and eat right now.
How To Make This Lemongrass Chicken
The method of making this is fairly straightforward: sauté the chicken, build the sauce, add the chicken back in. That’s pretty much the bones of it.
For vegetable activity – zucchini is all up in my CSA right now, so I like to serve this with pan-fried zucchini half-moons with their little tender-crispness and golden browned spots. But I can confirm that any vegetable, including a very delicate and simple green side salad, is just as lovely.
Use What You Have On Hand
For substitutions, chicken breasts will work, although I prefer thighs. For a vegetarian option, pan-fried tofu would be fabulous. I am also having visions of shrimp and feeling really excited about it. Right? With a little fish sauce or something? That would be awesome.
And coconut milk could work in a pinch, but COCONUT CREAM is the gold standard for achieving a sauce that ladles on like a gravy, which I just cannot seem to quit. It is cash money deliciousness.
Sending lots of love to summer and fresh flavors that support a good food mood. Lemongrass, you star, you.
Lemongrass Chicken: FAQs
So chicken breasts can work here, right?
Chicken breasts could work, but you’ll lose a bit of the juiciness and tenderness, so chicken thighs are the way to go if those are available to you. For a vegetarian option, pan-fried tofu would be perfect!
I can only find coconut milk. Will that work?
Coconut milk will work a pinch, but you might lose some of the creaminess. Make sure to use full-fat coconut milk instead of light coconut milk.
I’m trying to cut out refined sugar. Do I need the brown sugar in the sauce?
The brown sugar really helps balance out some of the flavors of the coconut cream and the lime juice, so it’s best to keep it in. For a refined sugar-free option, you could try coconut sugar instead.
Source notes: My version of this recipe was modeled after a pre-made product (I am very fancy) called Kevin’s Lemongrass Chicken. I have also tried a lemongrass chicken from a local Vietnamese restaurant that was similar (and also delicious!), but the version I tried was more of an oil-based sauce vs. cream-based sauce, so in making this I was attempting to replicate the former!
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Lemongrass Chicken with Rice and Zucchini
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
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.
Ingredients
Scale
Chicken:
- 1 1/2 pounds boneless skinless chicken thighs
- 1 teaspoon paprika
- garlic powder, onion powder, salt, and pepper to taste
- olive oil
Lemongrass Sauce:
- 3 cloves garlic, minced
- 1 jalapeno, 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
Serve with:
- cilantro and/or basil, chopped
- rice
- zucchini or broccoli or a nice lil green salad
Instructions
- Cook the chicken: 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.
- Make the lemongrass sauce: 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.
- Finish: 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. ♡
Notes
To make the zucchini: Cut two zucchini into coins, toss with olive oil and salt and pepper, and arrange in a layer on a baking sheet. Bake for 10-15 minutes at 450 degrees.
For the chicken, I prefer it to be a little more roughly chopped rather than perfectly cut pieces, so I like to do a combination of shredding and then run my knife once or twice through the whole pile of shredded chicken.
The amount of oil you use with the chicken as well as the length of time that you cook it will both affect the overall creaminess of the sauce. More oil in the pan = thinner sauce. I normally use about 1 tablespoon of oil with the sautéing of the chicken, and I let the chicken cook until it’s very browned on the outside, leaving almost no oil left in the pan (just delicious browned bits stuck to the bottom, which get pulled up again when you build the sauce in the pan). The video here shows a little more oil and less cooking time for the chicken, resulting in a slightly more runny sauce. It’s going to be delicious either way you go with the sauce because this flavor is so awesome.
Instant Pot instructions: 1. Add the chicken, seasonings, and lemongrass sauce ingredients (except for the coconut cream) to the Instant Pot. 2. Pour in 1/4 cup of water, cover, and cook on high pressure for 12 minutes. 3. Release the steam, shred the chicken, and stir in the coconut cream. 4. Let the chicken sit for a few minutes to thicken up and enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Thai-Inspired
Keywords: lemongrass chicken, chicken recipe, lemongrass recipe
More Chicken Recipes That Are Just So, So Good
- Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette (this one will make all of your summer salad dreams come true)
- Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken (pasta in a luscious cream sauce? yes please!)
- 5 Ingredient Lemon Chicken with Asparagus (super simple ingredient lists, like this one, are our favorite)
- Coconut Lime Grilled Chicken and Rice (the flavors here! ahhh! SWOONING!)
Filed Under: All Recipes Dairy-Free Dinner Gluten-Free Healthy Lime Main Dishes Meat and Chicken Most Popular Quick and Easy Rice Stovetop Summer Zucchini
July 12, 2021
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!
Do you have a preference of lemongrass or the paste? I LOVE lemongrass and cook with it a bunch. In my town I can only find it at Whole Foods and you get two stalks and I can never get it to taste as lemongrassy as I want to. So was wondering if maybe the paste helped with this? I am dying to try this recipe. Thank you.
Hi Megan! We love lemongrass paste for the convenience and concentrated flavor, so would definitely recommend it for this recipe!
Do you have a lemongrass paste you can recommend? Preferably one I can order online? I just moved to a rural area and I’m having a hard time finding this beloved ingredient!
We use Gourmet Garden Lemongrass paste!
Where do you find lemon grass paste? Have never seen it in the grocery store. And, if using lemongrass, is it chopped or how is it used? Sorry, new to lemongrass.
We find it in the produce aisle by the fresh herbs. Here’s a post about how to prepare fresh lemongrass!
Hi. Can I throw this together in the instant pot?
Hi Corina. Yes, we haven’t tested it in the Instant Pot, but we think it would work out just fine!
Could this be made with whole coconut milk instead to cut the calories?
Hi Sue! Yes, you can use regular coconut milk.
What instant pot times would you recommend for this? Sounds so good!
We’d try 12-15 minutes.
Does the nutrition facts include the rice? Or are those add-ons 🙂 Thanks!
The nutrition facts don’t include the rice. Thanks for the question!
Sorry about that, Stephanie! The rice and zucchini are factored into the nutrition calculations.
Any ideas on how to make this vegetarian? Like what veggies I could swap in?
Great question! I think any of your favorite veggies would be great! Some of my favorites that come to mind are sweet potatoes, regular potatoes, cauliflower, and broccoli.
Do you think you could throw this is a crockpot/ slow cooker for a couple of hours?
We haven’t tried, but yes, we think that it’d work out just fine!
Was so looking forward to this dish, without knowing, I bought cream of coconut, and not coconut cream, may be a little clarification would help, can be found in the thai, not the normal canned milk aisle 😩
Thank you for the feedback, Monica!
Oops! I just did the same thing. The chicken tasted like candy it was so sweet! I couldn’t find coconut cream and figured cream of coconut was the same. Lesson learned. Next time I’ll use coconut milk! ☺️
So easy and delicious, Lindsay. Thankyou!
As my husband is vegan, I may try this as a tofu spiced saute in addition to the fantastic chicken sautee.
Awesome! Let us know how it goes with tofu!
Can you sue fresh lemon grass instead of paste??
Sure!
I made this tonight…a double recipe since I had a 3# package of chicken thighs. The chicken took longer than 8-10 minutes to cook, even though I split it into batches so as not to overcrowd. Next time I think I’d cut it up a bit first to shorten the cooking time. I added fish sauce and a splash of soy sauce and a second lime for the double batch. I think I’d halve the sugar next time too. But overall a delicious meal!
So glad you enjoyed it! Thanks so much for the comment!
This was amazing! Omitted the jalapeño for my kids and it was a total crowd pleaser! Make this recipe!!
So glad to hear it was a hit with your family!
I have chickens living with me as pets and could never eat them. Could I use another animal instead for this recipe — such as dog or horse?
Does your mom live with you, Lersch? (or more likely, you with her) If not, just use her.
HAHA PERFECT ANSWER
This comment is everything. 😂
Making this tonight! I have no doubt it will be 5 ⭐️.
The flavours are so perfect, thanks for the help using zucchini…and it was so easy.
I would definitely make again!
Glad to hear it, Heather!
Made with jalapeño, zucchini, lemongrass, and garlic from our garden. So fresh and tasty! Yum!
All from your garden? That’s awesome!
What a great combination of flavors! Was intimidated to use lemongrass but prep was super easy. Will make again!
So glad you enjoyed it, Whitney!
This recipe looks delicious and seems easy to make. I’m craving for comfort food. Tired of eating out. Thank you for sharing! 🙂
Enjoy!
Made this recipe today and added mushrooms and onions while sautéing the chicken. Also added a dash of fish sauce to the lemongrass sauce for a little more fullness of flavor. It was delicious!
Great additions, Kimberly!
Any recommendations as to how to pan fry those zucchini? Look amazing but I don’t want to screw it up.
Yes! Heat about 1 tablespoon of oil in a pan over medium-high heat. Once heated, add in the zucchini, and saute on each side until browned! Should be about 2 minutes per side.
Made this last night. It was really good. Cozy, delicious. Next time I think I will leave more of the jalapeño seeds and ribbing is because I like a little more heat. I air fried some broccoli as a side. Would make again. Perfect!
So glad you enjoyed it, Tina!
This recipe is a keeper for sure! It was a hot night so I prepped the chicken in the instant pot so I didn’t have to stand over sizzling chicken on a hot pan, hah! I used two jalapenos with all the ribs and seeds and it was perfectly spicy to balance the sweet citrus. Thank you!!
We love hearing this, Mary! So glad you enjoyed the recipe!
I made this tonight and it was reeaaallyyy good. Definitely a keeper. Also I really appreciated your response to the dog or horse comment 😂
I’m on Weight Watchers and didn’t realize coconut cream is so high in calories!! Would there be a way to combine coconut cream with plain fat free Greek yogurt next time? Or would that affect the taste/texture too much?
This recipe was AMAZING by the way. Big hit with my hubby! But all PoY recipes are 😊
If you don’t mind the flavor of plain fat free Greek yogurt, we think that’d be a great substitute!
SO yummy! My kiddo said she’d be happy if I just made the sauce again. Used Trader Joe’s Ajika seasoning instead of paprika and jalapeño, and used coconut milk for fewer calories – but simmered it for a long time to thicken it. 10/10 will make again.
Would be delicious with tofu plus veggies as well.
So glad it was a hit with your family! Totally agree that tofu would be wonderful in this recipe!
This recipe was delicious and was easy to make. I could not find the coconut cream, had to use coconut milk. It was still good, the family agreed it was a keeper recipe. I could not find lemongrass paste but making the lemongrass was quick and easy.
Glad to hear it turned out well with coconut milk and regular lemongrass! Thanks so much for the comment, Mary!