If you’re looking for a meal that bursts with freshness, balances bold flavors, and comes together with minimal fuss, look no further than Lemongrass Chicken with Rice and Zucchini. This vibrant, Southeast Asian-inspired dish brings tender, aromatic chicken together with fluffy jasmine rice and perfectly crisp-tender zucchini, all topped with a fragrant finish of cilantro and lime. It’s a recipe that feels special enough for company, but easy enough to whip up on a busy weeknight — truly, a favorite you’ll return to often!
Ingredients You’ll Need
This Lemongrass Chicken with Rice and Zucchini keeps things straightforward, but every ingredient plays a vital role in creating big flavors and vibrant colors. Here’s why each element matters, along with a quick tip to make the most out of what goes in your pan:
- Chicken Thighs: Go for boneless, skinless thighs for maximum juiciness and tenderness; they stay moist even with high-heat stir-frying.
- Lemongrass: Use only the tender inner stalk, finely minced, for that signature citrusy aroma that defines the whole dish.
- Garlic: Freshly minced garlic adds warmth and savory depth — don’t skip it!
- Ginger: Grate it fresh for a zesty kick that wakes up your tastebuds and balances the rich flavors.
- Fish Sauce: Just two tablespoons give an umami punch and authentic Southeast Asian flair, so don’t be shy.
- Soy Sauce or Tamari: Adds saltiness and a touch of color; tamari keeps things gluten-free if you need it.
- Brown Sugar: A small scoop rounds everything out and helps caramelize the chicken in the pan.
- Lime Juice: Adds brightness and a tangy finish that makes the flavors pop.
- Vegetable Oil: Works perfectly for stir-frying due to its high smoke point; any neutral oil will do.
- Zucchini: Sliced into half-moons, it soaks up the delicious sauce and adds a pleasing crunch.
- Jasmine Rice: The ideal fluffy, fragrant base to catch all those gorgeous juices and flavors.
- Fresh Cilantro and Lime Wedges: These garnishes add a burst of color and freshness — don’t forget them!
How to Make Lemongrass Chicken with Rice and Zucchini
Step 1: Marinate the Chicken
Start by whisking together the minced lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, and lime juice in a large bowl. Add your chicken pieces, tossing to coat every bite thoroughly. Let the chicken marinate in the refrigerator for at least 20 minutes, or up to 2 hours if you have time — this crucial step infuses every piece with heady fragrance and layered flavor.
Step 2: Sear the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers and is almost smoking, scatter in the marinated chicken. Allow it to cook undisturbed for a minute or two to develop a golden, caramelized crust, then stir and cook for another 4 to 5 minutes until each piece is cooked through. Transfer the chicken to a plate and keep warm.
Step 3: Stir-Fry the Zucchini
Add the zucchini half-moons to the hot skillet and stir-fry for 2 to 3 minutes. You’re looking for just-tender slices that still retain a little crisp bite — overcooking here means mushy zucchini, so keep a close eye on the pan.
Step 4: Toss Everything Together
Return the chicken (and all those flavorful juices!) to the skillet with the zucchini. Toss everything together for a minute, so the flavors meld and every bite gets coated with sauce and aromatics. This is the magic step where Lemongrass Chicken with Rice and Zucchini comes together as an irresistible, colorfully flecked stir-fry.
Step 5: Serve Over Jasmine Rice
Spoon generous helpings of the lemongrass chicken and zucchini mixture over warm, fluffy jasmine rice. Don’t forget those finishing touches of fresh cilantro leaves and lime wedges for that signature, ultra-fresh zing that completes Lemongrass Chicken with Rice and Zucchini.
How to Serve Lemongrass Chicken with Rice and Zucchini
Garnishes
Pile on a handful of torn cilantro leaves for a pop of herbal fragrance and color, and nestle in a couple of lime wedges so everyone can squeeze on a bit of refreshing citrus at the table. If you like a bit of heat, thin rounds of red chili or a drizzle of chili oil make a gorgeous, spicy accent against the dish’s brightness.
Side Dishes
Lemongrass Chicken with Rice and Zucchini is a complete meal on its own, but if you’re looking to round out your table, consider a simple cucumber salad, steamed edamame, or even some fresh summer rolls. These sides add a cool, crisp contrast and echo the Southeast Asian inspiration beautifully.
Creative Ways to Present
For a fun twist on serving, try plating Lemongrass Chicken with Rice and Zucchini in deep bowls, layering rice first, then generous scoops of chicken and veggies, finished with a flurry of fresh herbs. Or, serve everything family-style on a big platter with garnishes in little bowls alongside, so everyone can build their own perfect plate.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Lemongrass Chicken with Rice and Zucchini (lucky you!), store everything in an airtight container in the refrigerator. For best results, keep the rice separate from the chicken and zucchini mixture, which helps prevent the rice from getting soggy. Leftovers will keep well for up to 3 days, making lunch or dinner the next day a breeze.
Freezing
You can freeze the chicken and zucchini mixture for up to 2 months, but it’s best to prepare fresh jasmine rice when you’re ready to serve. Cool the chicken and zucchini completely before packing into freezer-safe containers or zip-top bags, then thaw overnight in the refrigerator before reheating.
Reheating
Reheat Lemongrass Chicken with Rice and Zucchini gently in a skillet over medium-low heat, adding a splash of water if needed to loosen the sauce. If you’re in a hurry, you can also microwave it in short bursts, stirring between each to ensure even heating. Just be careful not to overcook, especially with the zucchini — you want the textures to stay lively!
FAQs
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast for Lemongrass Chicken with Rice and Zucchini. Just be mindful to not overcook the chicken, as breast meat tends to dry out more quickly than thighs. You might want to marinate a little longer for extra moisture and tenderness.
What if I can’t find fresh lemongrass?
If fresh lemongrass isn’t available, look for frozen or pre-chopped lemongrass in the freezer section of Asian markets — it works amazingly well. Lemongrass paste is a decent substitute, but try to use the fresh or frozen kind if you want the most vibrant flavor for Lemongrass Chicken with Rice and Zucchini.
Is there a vegetarian version of this dish?
Absolutely! For a vegetarian spin on Lemongrass Chicken with Rice and Zucchini, swap the chicken for extra-firm tofu cut into cubes. Use vegan fish sauce or soy sauce instead of traditional fish sauce, and follow the marinade and stir-fry steps as usual.
How spicy is this recipe?
As written, Lemongrass Chicken with Rice and Zucchini is mild and kid-friendly. If you love spice, add sliced red chili to the marinade or drizzle some chili oil on top before serving. You can easily adjust the heat to suit your taste.
Can I make the marinade ahead of time?
Definitely! Mix up the marinade up to two days in advance and store it in the fridge. You can also marinate the chicken overnight for even richer, more aromatic flavors in your Lemongrass Chicken with Rice and Zucchini.
Final Thoughts
There’s something so satisfying — and fun — about pulling together a dish that’s this colorful, fragrant, and deeply flavorful in just a half hour. Whether you’re new to cooking with lemongrass or it’s already a pantry favorite, Lemongrass Chicken with Rice and Zucchini is sure to win hearts around your table. Give it a try, and I bet it’ll become one of your go-to meals in no time!
Print
Lemongrass Chicken with Rice and Zucchini Recipe
- Total Time: 25 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and aromatic Lemongrass Chicken stir-fry dish served with jasmine rice and zucchini. This Southeast Asian-inspired recipe is easy to make and bursting with fresh and zesty flavors.
Ingredients
Chicken Marinade:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 stalks lemongrass, tough outer leaves removed, inner stalk finely minced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce or tamari
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
Other Ingredients:
- 2 tablespoons vegetable oil
- 1 medium zucchini, sliced into half-moons
- 3 cups cooked jasmine rice
- Fresh cilantro and lime wedges for garnish
Instructions
- Prepare Chicken: In a bowl, combine lemongrass, garlic, ginger, fish sauce, soy sauce, brown sugar, and lime juice. Add chicken, coat well, and marinate for at least 20 minutes.
- Cook Chicken: Heat oil in a skillet, cook chicken until golden and cooked through. Remove and set aside.
- Stir-Fry Zucchini: In the same skillet, stir-fry zucchini until tender. Return chicken to the pan, toss to combine.
- Serve: Serve chicken and zucchini over jasmine rice. Garnish with cilantro and lime wedges.
Notes
- You can prepare the chicken marinade in advance for deeper flavor.
- For extra heat, add sliced red chili or chili paste to the marinade.
- This dish also works well with chicken breast, though thighs stay more tender.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Southeast Asian-Inspired
Nutrition
- Serving Size: about 1 ½ cups chicken, rice, and zucchini
- Calories: 440
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 115 mg
