Lemongrass-Ginger Glazed Chicken Bowls with Coconut Rice

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

Tender chicken thighs bathed in a fragrant lemongrass and ginger glaze, served over creamy coconut rice with quick-sautéed bok choy. This asian-inspired one pot (gluten-free) ready in about 50 minutes pairs boneless chicken thighs, lemongrass, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.5 (12 ratings) Prep: 20 min Cook: 30 min Serves 4 Asian cuisine 520 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 Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, whisk together 2 minced lemongrass stalks, 1 tbsp grated ginger, 3 tbsp soy sauce, 2 tbsp brown sugar, and 1/2 cup coconut milk until sugar dissolves.
  2. Step 2: Pat 12 oz chicken thighs dry, then place in a shallow dish. Pour the glaze over chicken, turning to coat evenly, and marinate for 15 minutes at room temperature.
  3. Step 3: Bring 1 cup jasmine rice and 1 1/4 cups water to a simmer in a saucepan over medium heat, cover, and cook for 15 minutes until water is absorbed and rice is fluffy.
  4. Step 4: Heat 1 tsp sesame oil in a skillet over medium-high heat, add 2 cups chopped bok choy, and cook for 3-4 minutes until bright green and slightly wilted but still crisp.
  5. Step 5: Meanwhile, place marinated chicken on a parchment-lined baking sheet. Bake at 400°F (200°C) for 20-22 minutes until internal temperature reaches 165°F (74°C) and edges are caramelized.
  6. Step 6: Fluff cooked rice with a fork, divide into bowls, top with glazed chicken and bok choy, and sprinkle with 1 tbsp toasted sesame seeds.

Frequently asked questions

How long does Lemongrass-Ginger Glazed Chicken Bowls with Coconut Rice take to make?

Total time is about 50 minutes (20 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 Lemongrass-Ginger Glazed Chicken Bowls 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 boneless chicken thighs from drying out.

Can I substitute ingredients in Lemongrass-Ginger Glazed Chicken Bowls 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 Lemongrass-Ginger Glazed Chicken Bowls 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 Lemongrass-Ginger Glazed Chicken Bowls with Coconut Rice 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