Lemongrass Chicken With Thai Jasmine Rice Recipe

Thai cuisine · 336 calories

About this recipe

Lemongrass Chicken with Thai Jasmine Rice is a delightful dinner option that combines the bold, aromatic flavors of Thai cuisine with a protein-rich, satisfying meal. The marinated chicken thighs are infused with the fragrant notes of lemongrass, ginger, garlic, and chili, creating a flavor profile that's both vibrant and comforting. Served over a bed of fluffy jasmine rice, this dish balances the richness of the chicken with the subtle sweetness of the rice, complemented by a garnish of fresh coriander. Whether you're looking to impress at dinner or simply indulge in a wholesome, exotic meal, this recipe is perfect for a weekday treat or a special occasion. With 36 grams of protein and 610 calories per serving, it is both nutritious and delicious, making it ideal for fueling your body while delighting your taste buds.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 250 g Jasmine Rice
  • 100 g Lemongrass
  • 100 g Garlic - Single Clove
  • loose Ginger
  • - Dark Soy Sauce-90 GM
  • 200 ml Fish Sauce
  • - Lime Juice-750 Ml
  • 500 g Organeekz Organic Brown Sugar
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • - Red Chilli Powder

Instructions

  1. 1. Finely chop the lemongrass, garlic, ginger, and red chili and set aside.
  2. 2. In a bowl, mix soy sauce, fish sauce, lime juice, brown sugar, and vegetable oil to make a marinade.
  3. 3. Add the chopped lemongrass, garlic, ginger, and chili to the marinade and stir well.
  4. 4. Coat the chicken thighs with the marinade and let them sit for 20 minutes.
  5. 5. Rinse the jasmine rice thoroughly under cold water until the water runs clear.
  6. 6. Cook the jasmine rice by adding it to a pot with 1.5 times water, bringing it to a boil, then reducing heat to simmer until water is absorbed.
  7. 7. Heat a pan over medium heat and add a small amount of oil.
  8. 8. Cook the marinated chicken thighs in the pan for 5-7 minutes per side, ensuring they are golden and cooked through.
  9. 9. Remove the chicken from the pan and let it rest for 3 minutes before slicing.
  10. 10. Serve the chicken slices over the jasmine rice and garnish with fresh coriander leaves.