Description

Lemongrass Chicken with Rice and Zucchini is a fresh, vibrant, and delicious weeknight meal that combines tender chicken marinated in citrusy lemongrass with fluffy jasmine rice and crisp zucchini. This wholesome and balanced dish is quick to prepare, coming together in under 30 minutes, making it perfect for busy evenings or meal prep. It features bright flavors, healthy ingredients, and versatile options to adapt to your preferences.

Ingredients

Scale

Protein and Marinade

1 lb chicken breasts or thighs, sliced into bite-sized pieces
2–3 fresh lemongrass stalks, finely chopped or bruised
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon vegetable oil or sesame oil
Optional: ½ teaspoon chili flakes or 1 fresh chili, chopped

Rice

1 cup white or jasmine rice, rinsed until water runs clear
Water for cooking rice (as per package instructions)

Vegetables and Garnishes

1–2 medium zucchinis, sliced
Fresh herbs: cilantro, mint, or basil for garnish
Optional: toasted sesame seeds or crushed peanuts for garnish
Optional: lime wedges for serving

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Lemongrass Marinade: Finely chop or bruise the fresh lemongrass stalks to release their flavors. In a bowl, combine the lemongrass, minced garlic, ginger, soy sauce, fish sauce, oil, lime juice, and optional chili flakes or fresh chili to create a fragrant marinade.
Marinate the Chicken: Toss the sliced chicken pieces in the lemongrass marinade. Let them soak for at least 10 minutes, or longer if time permits, to absorb the bright flavors.
Cook the Rice: Rinse the rice under cold water until clear and cook it according to package instructions using a pot on the stove or a rice cooker until fluffy.
Sauté Zucchini and Chicken: Heat a splash of oil in a pan over medium-high heat. Sauté the sliced zucchini until tender but still crisp, then remove and set aside. Add the marinated chicken pieces to the pan and cook until browned and cooked through. Return the zucchini to the pan briefly to combine and warm through.
Bring It All Together: Fluff the cooked rice and serve it alongside or beneath the chicken and zucchini mixture. Garnish with fresh herbs, optional toasted sesame seeds or peanuts, and a squeeze of lime for brightness.

Notes

Use fresh lemongrass stalks for the best aroma and flavor instead of dried or powdered.
Do not overcook the zucchini; sauté it just until tender-crisp to keep its vibrant texture.
Allow the chicken to marinate sufficiently to enhance flavor penetration.
Use a hot pan to sear the chicken quickly and lock in juices.
Rinse rice well before cooking to achieve fluffy, separate grains free of starchiness.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 2 g
Sodium: 600 mg
Fat: 7 g
Saturated Fat: 1.5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 75 mg