Lemongrass Chicken & Creamy Coconut Rice
Lemongrass Chicken & Creamy Coconut Rice
Ingredients
For the Lemongrass Chicken
- 1 kg skinless chicken thigh fillets
- 4 lemongrass stalks
- 1 bunch Thai basil, or coriander/cilantro
- 4 long & mild red chillis
- 1 inch knob ginger, chopped
- 4 spring onion stalks
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1/4 cup water
- 2 tablespoons caster sugar
- 1 lemon juice
- 1 tablespoon sesame oil
- 1 teaspoon msg
- 1 teaspoon white pepper
For the Creamy Coconut Rice
- 3 cups jasmine rice, rinsed and drained
- 1 can coconut milk
- 1 1/2 cans boiling water, refilled from coconut milk can, to total 3 cups liquid
- 2 bay leaves, or kaffir lime leaves
- 1 pinch salt
For the Stir-fried Vegetables
- 1 bunch Chinese broccoli, or tenderstem/broccolini
- 1 bunch sugar snap peas
- 2 chillies, chopped
- 1 inch knob ginger, sliced
- 1/2 lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon oil, for stir-frying, as needed
Instructions
- 1
Prepare the lemongrass for the marinade: Bash the lemongrass stalks with a hard, blunt object (like the back of a knife) until they are tender and slightly bruised.
⏱️ 2 min
- 2
Finely slice the bashed lemongrass. Add it to a food processor along with the Thai basil (or coriander/cilantro), red chillies, chopped ginger, spring onion stalks, fish sauce, soy sauce, water, caster sugar, lemon juice, sesame oil, MSG, and white pepper. Blitz until all ingredients are in tiny pieces and well combined.
⏱️ 5 min
- 3
Place the chicken thigh fillets in a bowl or resealable bag. Pour the prepared marinade over the chicken, ensuring all pieces are well coated. Marinate for at least 15 minutes, or for maximum flavour, refrigerate for up to a day.
⏱️ 3 min
- 4
While the chicken marinates, prepare the coconut rice. Rinse the jasmine rice thoroughly with cold water until the water runs clear. Drain well.
⏱️ 2 min
- 5
In a medium saucepan, combine the rinsed rice, the can of coconut milk, and 1 1/2 cans of boiling water (using the empty coconut milk can to measure, ensuring a total of 3 cups of liquid). Add the bay leaves (or kaffir lime leaves) and a pinch of salt. Bring the mixture to a boil over high heat.
⏱️ 5 min
- 6
Once boiling, reduce the heat to low, cover the saucepan with a lid, and place a tea towel over the lid to create a tight seal. Cook for 10 minutes.
⏱️ 10 min
- 7
After 10 minutes, remove the saucepan from the heat, but keep the lid and tea towel on. Let the rice rest for another 10 minutes to steam and absorb all the liquid.
⏱️ 10 min
- 8
Preheat your air fryer to 180°C (350°F). Arrange the marinated chicken in a single layer in the air fryer basket. Cook for 20 minutes, flipping halfway through, until cooked through and slightly charred.
⏱️ 20 min•🌡️ 180
- 9
While the chicken is cooking, prepare the stir-fried vegetables. Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the Chinese broccoli (or tenderstem/broccolini), sugar snap peas, chopped chillies, and sliced ginger. Stir-fry for 1 minute.
⏱️ 2 min
- 10
Add the lemon juice, soy sauce, and sesame oil to the vegetables. Continue to stir-fry for another 1 minute until the vegetables are tender-crisp.
⏱️ 1 min
- 11
Once the rice has rested, fluff it gently with a fork. Serve the lemongrass chicken alongside the creamy coconut rice and stir-fried vegetables.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemongrass Chicken & Creamy Coconut Rice
For the Lemongrass Chicken
- 1 kg skinless chicken thigh fillets
- 4 lemongrass stalks
- 1 bunch Thai basil, or coriander/cilantro
- 4 long & mild red chillis
- 1 inch knob ginger, chopped
- 4 spring onion stalks
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1/4 cup water
- 2 tablespoons caster sugar
- 1 lemon juice
- 1 tablespoon sesame oil
- 1 teaspoon msg
- 1 teaspoon white pepper
For the Creamy Coconut Rice
- 3 cups jasmine rice, rinsed and drained
- 1 can coconut milk
- 1 1/2 cans boiling water, refilled from coconut milk can, to total 3 cups liquid
- 2 bay leaves, or kaffir lime leaves
- 1 pinch salt
For the Stir-fried Vegetables
- 1 bunch Chinese broccoli, or tenderstem/broccolini
- 1 bunch sugar snap peas
- 2 chillies, chopped
- 1 inch knob ginger, sliced
- 1/2 lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon oil, for stir-frying, as needed
Instructions
- 1
Prepare the lemongrass for the marinade: Bash the lemongrass stalks with a hard, blunt object (like the back of a knife) until they are tender and slightly bruised.
⏱️ 2 min - 2
Finely slice the bashed lemongrass. Add it to a food processor along with the Thai basil (or coriander/cilantro), red chillies, chopped ginger, spring onion stalks, fish sauce, soy sauce, water, caster sugar, lemon juice, sesame oil, MSG, and white pepper. Blitz until all ingredients are in tiny pieces and well combined.
⏱️ 5 min - 3
Place the chicken thigh fillets in a bowl or resealable bag. Pour the prepared marinade over the chicken, ensuring all pieces are well coated. Marinate for at least 15 minutes, or for maximum flavour, refrigerate for up to a day.
⏱️ 3 min - 4
While the chicken marinates, prepare the coconut rice. Rinse the jasmine rice thoroughly with cold water until the water runs clear. Drain well.
⏱️ 2 min - 5
In a medium saucepan, combine the rinsed rice, the can of coconut milk, and 1 1/2 cans of boiling water (using the empty coconut milk can to measure, ensuring a total of 3 cups of liquid). Add the bay leaves (or kaffir lime leaves) and a pinch of salt. Bring the mixture to a boil over high heat.
⏱️ 5 min - 6
Once boiling, reduce the heat to low, cover the saucepan with a lid, and place a tea towel over the lid to create a tight seal. Cook for 10 minutes.
⏱️ 10 min - 7
After 10 minutes, remove the saucepan from the heat, but keep the lid and tea towel on. Let the rice rest for another 10 minutes to steam and absorb all the liquid.
⏱️ 10 min - 8
Preheat your air fryer to 180°C (350°F). Arrange the marinated chicken in a single layer in the air fryer basket. Cook for 20 minutes, flipping halfway through, until cooked through and slightly charred.
⏱️ 20 min•🌡️ 180 - 9
While the chicken is cooking, prepare the stir-fried vegetables. Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the Chinese broccoli (or tenderstem/broccolini), sugar snap peas, chopped chillies, and sliced ginger. Stir-fry for 1 minute.
⏱️ 2 min - 10
Add the lemon juice, soy sauce, and sesame oil to the vegetables. Continue to stir-fry for another 1 minute until the vegetables are tender-crisp.
⏱️ 1 min - 11
Once the rice has rested, fluff it gently with a fork. Serve the lemongrass chicken alongside the creamy coconut rice and stir-fried vegetables.
⏱️ 3 min