Lemongrass Chicken with Summer Squash Rice
Lemongrass Chicken with Summer Squash Rice
Ingredients
For the Lemongrass Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 lemongrass, stalks, tough outer layers removed, thinly sliced and minced
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar, packed
- 1 tablespoon vegetable oil, divided
For the Summer Squash Rice
- 1 1/2 cups jasmine rice, rinsed
- 2 1/4 cups chicken broth
- 1 tablespoon vegetable oil
- 1/2 cup yellow onion, diced
- 2 garlic, cloves, minced
- 1 1/2 cups summer squash, diced into 1/2-inch pieces (e.g., zucchini or yellow squash)
- 1/2 teaspoon salt
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
In a medium bowl, combine the chicken pieces, minced lemongrass, 4 minced garlic cloves, grated ginger, fish sauce, soy sauce, lime juice, and brown sugar. Mix well to coat the chicken evenly. Cover the bowl and refrigerate to marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
⏱️ 15 min - 2
While the chicken marinates, prepare the summer squash rice. Heat 1 tablespoon of vegetable oil in a medium saucepan or pot over medium heat. Add the diced yellow onion and sauté for 3 to 4 minutes until softened and translucent.
⏱️ 4 min - 3
Add 2 minced garlic cloves to the saucepan and cook for 1 minute until fragrant. Stir in the rinsed jasmine rice and salt, cooking for 1 minute to lightly toast the rice.
⏱️ 2 min - 4
Pour in the 2 1/4 cups of chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes.
⏱️ 15 min - 5
After 15 minutes of simmering the rice, stir in the diced summer squash. Re-cover the saucepan and continue to cook for another 5 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 10 minutes.
⏱️ 15 min - 6
While the rice rests, cook the chicken. Heat the remaining 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary.
⏱️ 2 min - 7
Cook the chicken for 5 to 7 minutes, flipping occasionally, until it is cooked through and lightly caramelized. The internal temperature should reach 165°F (74°C).
⏱️ 7 min•🌡️ 165°F - 8
Fluff the summer squash rice with a fork. Serve the lemongrass chicken immediately over or alongside the summer squash rice. Garnish with chopped fresh cilantro and lime wedges.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemongrass Chicken with Summer Squash Rice
Ingredients
For the Lemongrass Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 2 lemongrass, stalks, tough outer layers removed, thinly sliced and minced
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar, packed
- 1 tablespoon vegetable oil, divided
For the Summer Squash Rice
- 1 1/2 cups jasmine rice, rinsed
- 2 1/4 cups chicken broth
- 1 tablespoon vegetable oil
- 1/2 cup yellow onion, diced
- 2 garlic, cloves, minced
- 1 1/2 cups summer squash, diced into 1/2-inch pieces (e.g., zucchini or yellow squash)
- 1/2 teaspoon salt
For Garnish
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
In a medium bowl, combine the chicken pieces, minced lemongrass, 4 minced garlic cloves, grated ginger, fish sauce, soy sauce, lime juice, and brown sugar. Mix well to coat the chicken evenly. Cover the bowl and refrigerate to marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
⏱️ 15 min - 2
While the chicken marinates, prepare the summer squash rice. Heat 1 tablespoon of vegetable oil in a medium saucepan or pot over medium heat. Add the diced yellow onion and sauté for 3 to 4 minutes until softened and translucent.
⏱️ 4 min - 3
Add 2 minced garlic cloves to the saucepan and cook for 1 minute until fragrant. Stir in the rinsed jasmine rice and salt, cooking for 1 minute to lightly toast the rice.
⏱️ 2 min - 4
Pour in the 2 1/4 cups of chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes.
⏱️ 15 min - 5
After 15 minutes of simmering the rice, stir in the diced summer squash. Re-cover the saucepan and continue to cook for another 5 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it rest, covered, for 10 minutes.
⏱️ 15 min - 6
While the rice rests, cook the chicken. Heat the remaining 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, being careful not to overcrowd the pan. Cook in batches if necessary.
⏱️ 2 min - 7
Cook the chicken for 5 to 7 minutes, flipping occasionally, until it is cooked through and lightly caramelized. The internal temperature should reach 165°F (74°C).
⏱️ 7 min•🌡️ 165°F - 8
Fluff the summer squash rice with a fork. Serve the lemongrass chicken immediately over or alongside the summer squash rice. Garnish with chopped fresh cilantro and lime wedges.
⏱️ 2 min