Zesty Thai Lemongrass Chicken With Coconut Rice Recipe

Thai cuisine · 336 calories

About this recipe

Zesty Thai Lemongrass Chicken with Coconut Rice is an ideal dinner for those who love bold, vibrant flavors. This dish features tender chicken thighs marinated in a blend of lemongrass, soy sauce, lime juice, and honey, creating a perfect balance of savory and zesty notes. Paired with fragrant coconut rice and stir-fried vegetables like carrots and broccoli, it offers a wholesome and nutritious meal packed with 33 grams of protein. The cooking process is engaging yet straightforward, with a marinade that infuses the chicken with deep flavors and a creamy coconut rice that complements the dish beautifully. Perfect for a cozy dinner or a special occasion, this Thai-inspired recipe is sure to delight your taste buds while keeping you nourished and satisfied.

Ingredients

  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • 114G Sliced Lemongrass, 114G
  • 100 G Jumbo Garlic 100g
  • 65G Natoora Root Ginger
  • - Amoy Dark Soy Sauce
  • 1 Kg Funkin Lime Juice, 1Kg
  • 250G Spanish Lemon Honey, 250G
  • 165 Ml Tropical Sun Coconut Milk Mini
  • 250G Tilda Wholegrain Basmati Rice 250g
  • 100 g Yorkshire English Carrots 100G
  • - Broccoli 750g
  • - Biona Capers In Olive Oil
  • - Greenfields Thai Seven Spice
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Slice the chicken thighs into bite-sized pieces and set aside.
  2. 2. Finely chop the lemongrass, garlic, and ginger, and mix with soy sauce, lime juice, honey, and Thai Seven Spice to create a marinade.
  3. 3. Add the chicken pieces to the marinade and let it sit for at least 15 minutes.
  4. 4. Rinse the basmati rice thoroughly and cook it with coconut milk, water, and a pinch of salt over medium heat until fluffy.
  5. 5. Cut the carrots into thin strips and chop the broccoli into bite-sized florets.
  6. 6. Heat olive oil in a large skillet or wok, and stir-fry the marinated chicken until fully cooked and lightly caramelized.
  7. 7. Remove the chicken from the skillet, then stir-fry the carrots and broccoli with a pinch of salt and black pepper until tender-crisp.
  8. 8. Serve the cooked chicken over the coconut rice and arrange the stir-fried vegetables on the side.
  9. 9. Garnish with fresh lime wedges for an extra zesty touch before serving.