One-Pot Coconut Lemongrass Chicken with Rice Noodles

By · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered in fragrant coconut milk and lemongrass, served over rice noodles for a quick, aromatic weeknight meal. This asian-inspired one pot ready in about 40 minutes pairs rice noodles, coconut oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil; cook 12 oz rice noodles until al dente, drain, and set aside.
  2. Step 2: Heat 3 tbsp coconut oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5 minutes until golden brown, then remove and set aside.
  3. Step 3: In the same skillet, add minced garlic, chopped lemongrass, and grated ginger; stir-fry for 1 minute until fragrant.
  4. Step 4: Add sliced red bell pepper and snow peas; cook for 3 minutes until crisp-tender.
  5. Step 5: Return chicken to skillet, then stir in coconut milk, soy sauce, rice vinegar, and sugar. Simmer for 2 minutes.
  6. Step 6: Add drained rice noodles and toss until coated, adding 2 tbsp reserved pasta water if needed.
  7. Step 7: Stir in 1/4 cup chopped cilantro and serve immediately.

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Frequently asked questions

How long does One-Pot Coconut Lemongrass Chicken with Rice Noodles take to make?

Total time is about 40 minutes (15 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 One-Pot Coconut Lemongrass 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 rice noodles from drying out.

Can I substitute ingredients in One-Pot Coconut Lemongrass 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 One-Pot Coconut Lemongrass Chicken with Rice Noodles 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 One-Pot Coconut Lemongrass Chicken with Rice Noodles?

Asian one pot 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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