Lemongrass-Ginger Chicken with Rice Noodles
Tender chicken thighs bathed in a fragrant lemongrass, ginger, and fish sauce glaze, served over springy rice noodles and crisp vegetables for a balanced, aromatic weeknight dinner. This vietnamese-inspired asian ready in about 33 minutes pairs boneless chicken thighs, stalks, finely minced lemongrass, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 2, 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
- 12 oz boneless chicken thighs
- 2 stalks, finely minced lemongrass
- 1 tbsp, grated fresh ginger
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 8 oz rice noodles
- 4 oz, trimmed and halved baby bok choy
- 1 medium, julienned carrots
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 2 tbsp, sliced green onions
Instructions
- Step 1: Pat 12 oz boneless chicken thighs dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 12 oz chicken thighs and cook for 5-6 minutes per side until golden brown and cooked through, then set aside.
- Step 3: To the same skillet, add 2 tbsp minced lemongrass, 1 tbsp grated ginger, 2 tbsp fish sauce, and 1 tbsp brown sugar. Sauté for 1 minute until fragrant, then add 8 oz rice noodles and 1 cup hot water. Simmer for 3 minutes until noodles soften.
- Step 4: Add 4 oz baby bok choy and 1 medium julienned carrot to the skillet, stirring to coat. Cook for 2 minutes until vegetables are crisp-tender.
- Step 5: Return chicken to the skillet, add 1 tsp sesame oil, and toss to combine. Cook for 1 minute until heated through, then garnish with 2 tbsp sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemongrass-Ginger Chicken with Rice Noodles take to make?
Total time is about 33 minutes (15 min prep + 18 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 Lemongrass-Ginger Chicken with Rice Noodles?
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 boneless chicken thighs from drying out.
Can I substitute ingredients in Lemongrass-Ginger Chicken with Rice Noodles?
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 Lemongrass-Ginger Chicken with Rice Noodles for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Lemongrass-Ginger Chicken with Rice Noodles?
Vietnamese asian 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.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
