Thai Lemongrass Chicken With Jasmine Rice Recipe

Thai cuisine · 336 calories

About this recipe

Thai Lemongrass Chicken with Jasmine Rice is a culinary delight that brings the vibrant flavors of Southeast Asia to your table. Tender chicken thighs are marinated in a fragrant mix of lemongrass, garlic, ginger, soy sauce, and fish sauce, then seared to golden perfection. Paired with fluffy jasmine rice, this dish offers a perfect balance of savory and tangy flavors. The cooking experience is approachable yet rewarding, with the marinade infusing the chicken with bold, aromatic notes. Ideal for a cozy dinner, this meal is not only delicious but also packs 34g of protein per serving, supporting your wellness goals. Garnished with fresh coriander and lime wedges, it’s a feast for both the eyes and the palate, making it perfect for a midweek treat or weekend indulgence.

Ingredients

  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
  • 1 Piece Lemon Grass Bwfo
  • 100 G Jumbo Garlic 100g
  • 65G Natoora Root Ginger
  • - Amoy Dark Soy Sauce
  • - Fish Sauce Squid Brand
  • - Biona Capers In Olive Oil
  • NaN Tate & Lyle Dark Soft Brown Sugar
  • 1 Bunch Coriander - Bunch
  • 1 Lime - 1 Each
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Rinse the jasmine rice thoroughly under cold water until the water runs clear.
  2. 2. In a pot, combine rice with 300 ml water and bring to a boil over medium heat.
  3. 3. Reduce heat to low, cover, and simmer for 10-12 minutes until rice is cooked and water is absorbed.
  4. 4. Finely chop the lemongrass stalks, garlic, and ginger for the marinade.
  5. 5. In a mixing bowl, combine chopped lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, lime juice, olive oil, salt, and pepper.
  6. 6. Coat the chicken thighs in the marinade, ensuring they are evenly covered; let sit for 15 minutes.
  7. 7. Heat a skillet over medium heat and add a drizzle of olive oil.
  8. 8. Sear the marinated chicken thighs for 3-4 minutes per side until golden brown.
  9. 9. Lower the heat and cook the chicken for another 8 minutes until fully cooked through, turning occasionally.
  10. 10. Plate the jasmine rice alongside the cooked chicken thighs.
  11. 11. Garnish with freshly chopped coriander and serve with lime wedges on the side.