Crisp Lemongrass Chicken with Coconut Rice
Golden chicken thighs marinated in lemongrass and coconut, paired with fragrant rice infused with creamy coconut milk. A harmonious blend of citrus and tropical notes. This asian (gluten-free, dairy-free) ready in about 60 minutes pairs chicken thighs, boneless skinless, stalks, minced lemongrass, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.
Ingredients
- 1 lb chicken thighs, boneless skinless
- 2 stalks, minced lemongrass
- 3 tbsp coconut oil
- 3 tbsp lime juice
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup jasmine rice
- 1.5 cups water
- 1 cup coconut milk
- 1 clove, minced garlic
- 2 tbsp, chopped cilantro
Instructions
- Step 1: In a bowl, combine 1 lb boneless skinless chicken thighs, 2 stalks lemongrass (minced), 3 tbsp coconut oil, 3 tbsp lime juice, 1 tbsp fish sauce, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Marinate for 15 minutes at room temperature.
- Step 2: Heat 1 tbsp coconut oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate.
- Step 3: In the same skillet, add 1 cup jasmine rice and stir for 1 minute until lightly toasted. Add 1.5 cups water and 1 cup coconut milk, bring to a simmer, cover, and cook for 18-20 minutes until rice is tender and liquid is absorbed.
- Step 4: While rice cooks, whisk together 2 tbsp lime juice, 1 tbsp fish sauce, 1 tsp sugar, 1 minced garlic clove, and 2 tbsp chopped cilantro. Add a splash of water if too thick.
- Step 5: Fluff rice with a fork, serve chicken on top, and drizzle with the sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crisp Lemongrass Chicken with Coconut Rice take to make?
Total time is about 60 minutes (20 min prep + 40 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 Crisp 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 stalks, minced lemongrass from drying out.
Can I substitute ingredients in Crisp 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 Crisp 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.
Is Crisp Lemongrass Chicken with Coconut Rice gluten-free?
Yes — this recipe is tagged gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
