Spiced Lemongrass Chicken with Coconut Rice
A fragrant Southeast Asian-inspired dish with tender chicken, zesty lemongrass, and creamy coconut rice, perfect for weeknight dinners. This asian-inspired one pot (gluten-free) ready in about 45 minutes pairs 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 520 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 lb chicken thighs
- 3 stalks lemongrass
- 1 cup coconut milk
- 1 cup jasmine rice
- 2 finely diced shallots
- 3 cloves minced garlic
- 1 tbsp grated ginger
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 2 tbsp vegetable oil
- 3 tbsp chopped cilantro
- for serving lime wedges
Instructions
- Step 1: Trim excess fat from chicken thighs and cut into 1-inch pieces. Mince 2 lemongrass stalks (reserve the third for garnish) and set aside.
- Step 2: Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces and sear for 4 minutes per side until golden brown, then remove and set aside.
- Step 3: Add shallots, minced garlic, and ginger to the skillet, sautéing for 1 minute until fragrant. Stir in minced lemongrass, coconut milk, fish sauce, and lime juice, then return chicken to the skillet.
- Step 4: Simmer uncovered for 15 minutes until chicken is cooked through and sauce thickens slightly, stirring occasionally.
- Step 5: While chicken simmers, cook jasmine rice according to package instructions. Fluff with a fork and stir in 1 tbsp coconut milk.
- Step 6: Serve chicken and sauce over coconut rice, garnished with reserved lemongrass and cilantro, with lime wedges on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Lemongrass Chicken with Coconut Rice take to make?
Total time is about 45 minutes (20 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 Spiced Lemongrass 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 chicken thighs from drying out.
Can I substitute ingredients in Spiced Lemongrass 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 Spiced Lemongrass 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 Spiced Lemongrass 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
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
