Lemongrass-Glazed Chicken with Coconut Rice
Tender chicken thighs bathed in a fragrant lemongrass and coconut glaze, served over creamy jasmine rice with toasted cashews for perfect balance. This asian-inspired chicken (gluten-free) ready in about 50 minutes pairs boneless chicken thighs, stalks lemongrass, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 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
- 1.5 lbs boneless chicken thighs
- 3 stalks lemongrass
- 1 cup coconut milk
- 1.5 cups jasmine rice
- 2 tbsp unsalted butter
- 1/4 cup toasted cashews
Instructions
- Step 1: Mince 3 stalks lemongrass to 1/4-inch pieces and mix with 1/2 cup coconut milk, 1 tbsp soy sauce, 1 minced garlic clove, and 1 tsp grated ginger. Place 1.5 lbs boneless chicken thighs in a dish and coat evenly with the marinade; refrigerate for 30 minutes.
- Step 2: Bring 1.5 cups jasmine rice to a boil in 3 cups water with 1/2 tsp salt, then reduce heat to low, cover, and cook for 18 minutes until water is absorbed and rice is fluffy.
- Step 3: Heat 2 tbsp unsalted butter in a skillet over medium-high heat. Remove chicken from marinade (discard excess) and cook for 5-6 minutes per side until golden brown and juices run clear, basting with pan juices.
- Step 4: Stir 1/4 cup toasted cashews into the cooked rice. Slice chicken and serve over rice with remaining coconut milk sauce drizzled on top, ensuring every bite is fragrant and creamy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemongrass-Glazed Chicken with Coconut Rice take to make?
Total time is about 50 minutes (25 min prep + 25 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-Glazed 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 boneless chicken thighs from drying out.
Can I substitute ingredients in Lemongrass-Glazed 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 Lemongrass-Glazed 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 Lemongrass-Glazed Chicken 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
- ★★★★★
This has become our go-to chicken dish. We make it weekly.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
