One-Pot Coconut Lemongrass Chicken with Vegetables

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

A fragrant, one-pot meal featuring tender chicken simmered in coconut milk with lemongrass and colorful vegetables, perfect for weeknights. This asian-inspired one pot ready in about 35 minutes pairs boneless skinless chicken thighs, coconut oil, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.5 (10 ratings) Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 454g boneless skinless chicken thighs into 1-inch cubes and pat dry with paper towels.
  2. Step 2: Heat 15ml coconut oil in a large skillet over medium-high heat until shimmering. Add chicken cubes and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
  3. Step 3: Remove chicken from skillet and set aside. Add 2 tbsp finely minced lemongrass, 3 minced garlic cloves, and 15g minced ginger to the skillet, sautéing for 1 minute until fragrant.
  4. Step 4: Add 120g thinly sliced red bell pepper and 150g broccoli florets, cooking for 3-4 minutes until vegetables are tender-crisp.
  5. Step 5: Return chicken to skillet, then add 120ml canned coconut milk, 15ml soy sauce, 15ml rice vinegar, and 0.5g red pepper flakes. Stir to combine and bring to a gentle simmer.
  6. Step 6: Reduce heat to low, cover, and cook for 10-12 minutes or until chicken is cooked through and vegetables are tender.
  7. Step 7: Serve hot over 185g cooked jasmine rice.

Frequently asked questions

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

Total time is about 35 minutes (15 min prep + 20 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 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 coconut oil from drying out.

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

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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