How long does Thai Lemongrass Chicken with Jasmine Rice take?

About 40 minutes in total: 15 minutes to prepare the lemongrass marinade and chicken, and 25 minutes to cook the rice and pan-fry the chicken.

Is Thai Lemongrass Chicken with Jasmine Rice vegetarian?

No, it isn't vegetarian, as it is made with chicken marinated in soy sauce and fish sauce.

How do I prepare lemongrass for a marinade?

Trim the ends, peel off the tough outer layer and finely chop only the tender inner part. Mix it with minced garlic and ginger so it releases its oils.

Can I use chicken breast instead of thighs for lemongrass chicken?

Yes, but cut it into even bite-sized pieces and cook it just until done, as breast dries out faster than thigh.

What should I serve with Thai lemongrass chicken?

Jasmine rice is the base, and a crunchy cucumber salad or stir-fried greens with garlic round it out. Add lime wedges at the table.

Thai Lemongrass Chicken With Jasmine Rice Recipe

Name: Thai Lemongrass Chicken with Jasmine Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Thai
Ingredients: - Chicken Breast Fillets; 1 Kg Jasmine Rice Thai Hom Mali, 1Kg; 114G Sliced Lemongrass, 114G; 50G Black Garlic Cloves, 50G; 65G Natoora Root Ginger; - Amoy Dark Soy Sauce; - Fish Sauce Squid Brand; 300G Brown Sugar With Ginger, 300G; - Mama Sita'S Annatto Powder; - Biona Capers in Olive Oil; - Coriander Seeds Catering Size; - Lime Powder

Thai cuisine · 336 calories

About this recipe

Thai Lemongrass Chicken with Jasmine Rice is a delightful dinner that brings the vibrant flavors of Thailand to your table. Tender chicken thighs are marinated in a blend of lemongrass, garlic, ginger, soy sauce, and fish sauce, creating a taste profile that is savory with a hint of sweetness. The dish is paired perfectly with fluffy jasmine rice, whose fragrant aroma complements the bold spices of the chicken. Cooking this recipe is an enjoyable experience, as the lemongrass fills your kitchen with its citrusy scent. It's a great choice for a satisfying and nutritious dinner, packing 33g of protein and 610 calories per serving, making it ideal for refueling after a busy day. Serve it hot and garnish with fresh coriander and a squeeze of lime for an authentic Thai touch.

Ingredients

- Chicken Breast Fillets
1 Kg Jasmine Rice Thai Hom Mali, 1Kg
114G Sliced Lemongrass, 114G
50G Black Garlic Cloves, 50G
65G Natoora Root Ginger
- Amoy Dark Soy Sauce
- Fish Sauce Squid Brand
300G Brown Sugar With Ginger, 300G
- Mama Sita'S Annatto Powder
- Biona Capers In Olive Oil
- Coriander Seeds Catering Size
- Lime Powder

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear, then cook according to the package instructions.
2. Trim the lemongrass stalks, remove the outer layer, and finely chop the tender inner parts.
3. Mince the garlic and ginger, then combine with the chopped lemongrass in a bowl.
4. Add soy sauce, fish sauce, brown sugar, and white pepper powder to the bowl, mixing well to create a marinade.
5. Cut the chicken thighs into bite-sized pieces and coat them evenly with the marinade. Let it sit for 15 minutes.
6. Heat olive oil in a large skillet over medium heat, then add the marinated chicken pieces.
7. Cook the chicken for 7-10 minutes, stirring occasionally, until it is golden brown and fully cooked through.
8. Squeeze fresh lime juice over the chicken for a burst of acidity and garnish with chopped coriander.
9. Fluff the cooked jasmine rice with a fork and divide it onto plates.
10. Serve the lemongrass chicken over the jasmine rice, ensuring an equal portion for both servings.

How to make Thai Lemongrass Chicken With Jasmine Rice

Cook the rice. Rinse the jasmine rice under cold water until the water runs clear, then cook it according to the package instructions.
Make the marinade. Trim the lemongrass and finely chop the tender inner parts. Mix with minced garlic and ginger, soy sauce, fish sauce, brown sugar and white pepper.
Marinate the chicken. Cut the chicken thighs into bite-sized pieces, coat them evenly with the marinade and leave them to sit for 15 minutes.
Cook the chicken. Heat olive oil in a large skillet over medium heat and cook the chicken for 7-10 minutes, stirring occasionally, until golden and fully cooked through. Finish with lime juice and chopped coriander.
Plate and serve. Fluff the cooked jasmine rice with a fork, divide it between plates and serve the lemongrass chicken on top in equal portions.

Frequently asked questions

How long does Thai Lemongrass Chicken with Jasmine Rice take?: About 40 minutes in total: 15 minutes to prepare the lemongrass marinade and chicken, and 25 minutes to cook the rice and pan-fry the chicken.
Is Thai Lemongrass Chicken with Jasmine Rice vegetarian?: No, it isn't vegetarian, as it is made with chicken marinated in soy sauce and fish sauce.
How do I prepare lemongrass for a marinade?: Trim the ends, peel off the tough outer layer and finely chop only the tender inner part. Mix it with minced garlic and ginger so it releases its oils.
Can I use chicken breast instead of thighs for lemongrass chicken?: Yes, but cut it into even bite-sized pieces and cook it just until done, as breast dries out faster than thigh.
What should I serve with Thai lemongrass chicken?: Jasmine rice is the base, and a crunchy cucumber salad or stir-fried greens with garlic round it out. Add lime wedges at the table.