Fragrant Lemongrass Chicken Rice Recipe

About this recipe

Fragrant Lemongrass Chicken Rice is a delightful Asian-inspired dish that brings together tender chicken infused with the captivating aroma of lemongrass, served atop a bed of perfectly steamed rice. The addition of star anise elevates the dish with its subtle licorice notes, while shichimi tougarashi lends a pleasant heat. This recipe balances flavors and textures beautifully, pairing the savory chicken with steamed mixed vegetables for a burst of color and nutrition. With 38g of protein per serving, it’s a satisfying choice for anyone looking to maintain energy levels and support muscle health. Perfect for a cozy dinner or a small gathering, it’s both comforting and impressive, all while being easy enough to prepare in about 35 minutes. This meal truly showcases the vibrant and wholesome essence of Asian cuisine.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• 100 g Lemongrass
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• - Star Anise
• 110 g Unpeeled Garlic Cloves
• 200 ml Mustard Oil
• - Ginger Powder
• 300 G Assorted Chilli Pepper Sb Shichimi Tougarashi
• - Dark Soy Sauce-90 GM
• - Frozen Mixed Vegetables

Instructions

1. 1. Rinse the RICE STEAM LACHKARI thoroughly under cold water until the water runs clear.
2. 2. Add the rice to a pot with 300 ml of water, a pinch of salt, and the star anise, then bring to a boil.
3. 3. Reduce the heat to low, cover the pot, and simmer for 15 minutes until the rice absorbs all the water.
4. 4. Trim and slice the lemongrass stalks into thin rounds, then finely chop the garlic.
5. 5. Heat Saffola Gold cooking oil in a large pan over medium heat and sauté the garlic and lemongrass until fragrant.
6. 6. Cut the chicken breast into bite-sized pieces and add them to the pan, stirring occasionally for even cooking.
7. 7. Season the chicken with ginger powder, shichimi tougarashi, and soy sauce, then cook for 8–10 minutes until fully done.
8. 8. Steam the frozen mixed vegetables for 5 minutes or until tender, then mix them into the chicken pan.
9. 9. Remove the star anise from the cooked rice, fluff it gently with a fork, and plate it evenly across two serving bowls.
10. 10. Spoon the lemongrass chicken and vegetables over the rice, ensuring generous portions for each serving.
11. 11. Garnish with a sprinkle of shichimi tougarashi for added heat and flavor.