Lee's Lemongrass Chicken

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

Tender chicken thighs marinated in lemongrass and coconut milk. This asian-inspired chicken (gluten-free) ready in about 55 minutes pairs chicken thighs, lemongrass stalks, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.1 (15 ratings) Prep: 25 min Cook: 30 min Serves 4 Asian cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, combine 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp grated ginger, and 2 grated lemongrass stalks. Add chicken thighs and marinate for 30 minutes.
  2. Step 2: Heat 1 tbsp peanut oil in a skillet over medium-high heat. Add chicken and cook for 5 minutes per side until golden.
  3. Step 3: Pour in 1 cup coconut milk and bring to a simmer. Reduce heat to low, cover, and cook for 20 minutes until chicken is tender.
  4. Step 4: Remove chicken and keep warm. Simmer sauce for 5 minutes until thickened, then pour over chicken and serve with steamed rice.

Frequently asked questions

How long does Lee's Lemongrass Chicken take to make?

Total time is about 55 minutes (25 min prep + 30 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 Lee's Lemongrass Chicken?

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 chicken thighs from drying out.

Can I substitute ingredients in Lee's Lemongrass Chicken?

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 Lee's Lemongrass Chicken 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 Lee's Lemongrass Chicken gluten-free?

Yes — this recipe is tagged gluten-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

Related recipes