Lemongrass-Glazed Chicken with Coconut Rice and Steamed Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs marinated in fragrant lemongrass and garlic, then glazed with a sweet-tangy sauce, served over creamy coconut rice and steamed green beans for a complete, flavorful meal. This vietnamese-inspired chicken ready in about 50 minutes pairs chicken thighs, stalks lemongrass, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

★ 3.8 (12 ratings) Prep: 20 min Cook: 30 min Serves 4 Vietnamese cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces), 1/4 cup minced lemongrass (white part only), 4 minced garlic cloves, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/4 cup coconut milk. Mix well, cover, and marinate for 20 minutes.
  2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add marinated chicken and cook for 5-6 minutes per side until golden and cooked through. Remove chicken and set aside.
  3. Step 3: In a rice cooker, combine 1 cup jasmine rice, 1/2 cup coconut milk, 1/2 cup water, 1 tsp salt, and 1/4 tsp black pepper. Cook on 'white rice' setting for 15 minutes until tender.
  4. Step 4: Steam 1 lb trimmed green beans in a steamer basket over boiling water for 5 minutes until bright green and crisp-tender.
  5. Step 5: Divide cooked coconut rice among 4 plates. Top with 1/2 lb glazed chicken and arrange steamed green beans alongside. Garnish with 1/4 cup chopped cilantro.

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Frequently asked questions

How long does Lemongrass-Glazed Chicken with Coconut Rice and Steamed Vegetables 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-Glazed Chicken with Coconut Rice and Steamed Vegetables?

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 Lemongrass-Glazed Chicken with Coconut Rice and Steamed Vegetables?

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 and Steamed Vegetables 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.

What goes well with Lemongrass-Glazed Chicken with Coconut Rice and Steamed Vegetables?

Vietnamese chicken 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.

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