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
Scale
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
