Lemongrass and Ginger Baked Chicken Rice
Lemongrass and Ginger Baked Chicken Rice
Ingredients
For the Chicken Marinade
- 2 tablespoons fresh ginger, grated
- 1 tablespoon lemongrass, minced (from 1 stalk)
- 2 garlic, cloves, minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 1/2 pounds boneless, skinless chicken thighs
For the Rice and Aromatics
- 1 1/2 cups long-grain white rice, rinsed
- 1/2 cup green onions, chopped
- 1/2 cup red bell pepper, chopped
For Cooking
- 2 1/2 cups water
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the grated fresh ginger, minced lemongrass, minced garlic, soy sauce, and honey. Whisk until well combined.
⏱️ 5 min
- 2
Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Place the marinated chicken into a large, gallon-sized resealable plastic bag. Label the bag 'Lemongrass + Ginger Chicken'.
⏱️ 5 min
- 3
Prepare the rice and aromatics: Rinse the long-grain white rice under cold water until the water runs clear. In a separate, smaller quart-sized resealable plastic bag, combine the rinsed rice, chopped green onions, and chopped red bell pepper.
⏱️ 5 min
- 4
Assemble for meal prep: Place the smaller bag containing the rice and aromatics inside the larger bag with the marinated chicken. Seal the large bag tightly. Store in the refrigerator for up to 2 days, or freeze for up to 3 months. (If frozen, thaw completely in the refrigerator before cooking).
⏱️ 10 min
- 5
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 6
Empty the contents of both resealable bags (marinated chicken, rice, green onions, and red bell pepper) into the prepared baking dish. Pour the water evenly over all the ingredients. Stir gently to ensure the rice is submerged in the liquid.
⏱️ 5 min - 7
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 375
- 8
Carefully remove the foil. Stir the chicken and rice gently to redistribute. Continue baking uncovered for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature of 165°F), the rice is tender, and most of the liquid has been absorbed.
⏱️ 15 min•🌡️ 375
- 9
Remove the dish from the oven and let it rest for 5 minutes before serving. This allows the flavors to meld and the rice to fully absorb any remaining moisture.
⏱️ 5 min
- 10
Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemongrass and Ginger Baked Chicken Rice
Ingredients
For the Chicken Marinade
- 2 tablespoons fresh ginger, grated
- 1 tablespoon lemongrass, minced (from 1 stalk)
- 2 garlic, cloves, minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 1/2 pounds boneless, skinless chicken thighs
For the Rice and Aromatics
- 1 1/2 cups long-grain white rice, rinsed
- 1/2 cup green onions, chopped
- 1/2 cup red bell pepper, chopped
For Cooking
- 2 1/2 cups water
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
Prepare the chicken marinade: In a medium bowl, combine the grated fresh ginger, minced lemongrass, minced garlic, soy sauce, and honey. Whisk until well combined.
⏱️ 5 min - 2
Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is thoroughly coated. Place the marinated chicken into a large, gallon-sized resealable plastic bag. Label the bag 'Lemongrass + Ginger Chicken'.
⏱️ 5 min - 3
Prepare the rice and aromatics: Rinse the long-grain white rice under cold water until the water runs clear. In a separate, smaller quart-sized resealable plastic bag, combine the rinsed rice, chopped green onions, and chopped red bell pepper.
⏱️ 5 min - 4
Assemble for meal prep: Place the smaller bag containing the rice and aromatics inside the larger bag with the marinated chicken. Seal the large bag tightly. Store in the refrigerator for up to 2 days, or freeze for up to 3 months. (If frozen, thaw completely in the refrigerator before cooking).
⏱️ 10 min - 5
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 6
Empty the contents of both resealable bags (marinated chicken, rice, green onions, and red bell pepper) into the prepared baking dish. Pour the water evenly over all the ingredients. Stir gently to ensure the rice is submerged in the liquid.
⏱️ 5 min - 7
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
⏱️ 30 min•🌡️ 375 - 8
Carefully remove the foil. Stir the chicken and rice gently to redistribute. Continue baking uncovered for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature of 165°F), the rice is tender, and most of the liquid has been absorbed.
⏱️ 15 min•🌡️ 375 - 9
Remove the dish from the oven and let it rest for 5 minutes before serving. This allows the flavors to meld and the rice to fully absorb any remaining moisture.
⏱️ 5 min - 10
Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing.
⏱️ 5 min