Braised Lemongrass Chicken with Coconut Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs braised in fragrant lemongrass and fish sauce, served over fluffy coconut-infused jasmine rice for a comforting Vietnamese meal. This vietnamese-inspired chicken ready in about 60 minutes pairs bone-in chicken thighs, shallots, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Vietnamese cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 2 cups jasmine rice under cold water until water runs clear. In a pot, combine the rice with 1 cup coconut milk, 1 cup water, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender.
  2. Step 2: While rice cooks, heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 chopped smashed lemongrass stalks, 2 sliced shallots, and 4 minced garlic cloves. Sauté for 2-3 minutes until fragrant.
  3. Step 3: Add 6 bone-in chicken thighs to the skillet, skin side down, and sear for 5 minutes until golden brown. Flip and sear the other side for 3 minutes.
  4. Step 4: Stir in 3 tbsp fish sauce, 1 tbsp brown sugar, 1 tsp black pepper, and 1 cup water. Bring to a simmer, then reduce heat to low, cover, and braise for 25 minutes until chicken is tender and sauce thickens slightly.
  5. Step 5: Fluff the coconut rice with a fork. Serve the braised lemongrass chicken over the rice, spooning extra sauce on top, and garnish with 1/4 cup fresh cilantro leaves.

Frequently asked questions

How long does Braised Lemongrass Chicken with Coconut Rice take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Braised Lemongrass Chicken with Coconut Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Braised Lemongrass Chicken with Coconut Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Braised Lemongrass Chicken with Coconut Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Braised Lemongrass Chicken with Coconut Rice?

Vietnamese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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