Thai Lemongrass Chicken With Coconut Rice Recipe

About this recipe

Thai Lemongrass Chicken with Coconut Rice is a dinner delight that combines aromatic flavors with balanced nutrition. Perfect for a cozy evening, this dish features tender chicken thighs marinated in a fragrant lemongrass and spice blend, served atop creamy coconut rice. The fresh cucumber and carrot salad on the side adds crunch and brightness, rounding out this flavorful meal. With 84g of protein, it's an excellent choice for gym-goers or anyone seeking a hearty yet wholesome dinner. Easy to prepare in just 35 minutes, this Thai-inspired recipe offers a taste of the exotic while meeting your nutritional needs. Treat yourself to a satisfying meal packed with flavor, texture, and nourishment—ideal for any day of the week.

Ingredients

• 114G Sliced Lemongrass, 114G
• 350G Frohweins Chicken Breast Fillets Supremes Skinless
• - Ktc Coconut Milk 400ml
• NaN Tilda Long Grain Rice
• 4X150G Boneless Chicken Thighs 4X150G (Skin On)
• 50G Black Garlic Cloves, 50G
• - Amoy Dark Soy Sauce
• - Fish Sauce Squid Brand
• 250G Spanish Lemon Honey, 250G
• 1 Kg Funkin Lime Juice, 1Kg
• - Greenfields Thai Seven Spice
• - Biona Capers In Olive Oil
• 100 g Yorkshire English Carrots 100G
• 1 Piece Cucumber 1Pc
• 400G Greenfield Himalayan Salt Fine 400G

Instructions

1. 1. Rinse the jasmine rice under cold water until the water runs clear.
2. 2. In a saucepan, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil, then simmer for 15 minutes.
3. 3. Trim the lemongrass stalks and finely chop the tender inner parts. Peel and mince the garlic cloves.
4. 4. In a bowl, mix soy sauce, fish sauce, honey, lime juice, Thai Seven Spice, and chopped lemongrass to form a marinade.
5. 5. Coat the chicken thighs thoroughly with the marinade and let them sit for 10 minutes.
6. 6. Heat olive oil in a frying pan over medium heat and add the marinated chicken thighs.
7. 7. Cook the chicken for 6-8 minutes per side until browned and fully cooked through.
8. 8. Slice the carrots and cucumber into thin strips for a fresh salad accompaniment.
9. 9. Remove the chicken from the pan and let it rest for 5 minutes before slicing into bite-sized pieces.
10. 10. Fluff the coconut rice with a fork and transfer it to serving plates.
11. 11. Arrange the sliced chicken on top of the rice and add the cucumber and carrot strips on the side.
12. 12. Drizzle some of the pan juices over the chicken for added flavor.