Lemongrass-Ginger Coconut Chicken

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken simmered in a fragrant coconut milk sauce with lemongrass and fresh ginger, finished with a bright lime finish. This Asian-inspired one-pot recipe, ready in about 40 minutes, pairs chicken thighs, lemongrass, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 25 min Serves 4 Asian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 1.5 lbs boneless chicken thighs into 1-inch pieces. Mince 3 tbsp lemongrass (white part only) and 2 tbsp fresh ginger.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, 4-5 minutes per side, turning once.
  3. Step 3: Add minced lemongrass and ginger, stirring for 1 minute until fragrant and aromatic.
  4. Step 4: Pour in 1 cup coconut milk and 2 tbsp fish sauce, bringing to a gentle simmer. Reduce heat to low.
  5. Step 5: Cover and cook for 15-20 minutes until chicken is tender and sauce has thickened enough to coat the back of a spoon.
  6. Step 6: Squeeze juice from 1 lime over the chicken, stirring to combine, and cook for 2 more minutes until fragrant.

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