Lemongrass Chicken with Rice: A Flavorful & Easy Recipe

Lemongrass Chicken with Rice: Prepare to embark on a culinary journey to Southeast Asia with this vibrant and aromatic dish! Imagine tender, juicy chicken infused with the bright, citrusy notes of lemongrass, perfectly complementing a bed of fluffy, fragrant rice. This isn’t just a meal; it’s an experience that will tantalize your taste buds and transport you to bustling street food markets.

Lemongrass chicken, particularly popular in Vietnamese cuisine, boasts a rich history rooted in the region’s abundant fresh herbs and spices. Passed down through generations, this dish reflects the ingenuity of using simple ingredients to create complex and deeply satisfying flavors. Lemongrass itself has been used for centuries, not only for its culinary properties but also for its medicinal benefits.

What makes Lemongrass Chicken with Rice so universally loved? It’s the perfect balance of flavors – the savory chicken, the zesty lemongrass, and the comforting rice create a symphony of textures and tastes. It’s also incredibly versatile and relatively quick to prepare, making it an ideal weeknight dinner option. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to impress. Get ready to discover your new favorite dish!

this Recipe

Ingredients:

• For the Chicken Marinade:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 stalks lemongrass, finely minced (about 1/2 cup)
• 4 cloves garlic, minced
• 2 shallots, minced
• 1 red chili, finely minced (optional, for heat)
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon ground turmeric
• 1/2 teaspoon black pepper
• For the Rice:
• 2 cups jasmine rice
• 3 cups water
• 1/2 teaspoon salt
• For the Sauce (Nuoc Cham):
• 1/4 cup fish sauce
• 1/4 cup lime juice
• 1/4 cup water
• 2 tablespoons sugar
• 1 clove garlic, minced
• 1 red chili, finely minced (optional, for heat)
• For Garnish (Optional):
• Fresh cilantro leaves
• Sliced cucumber
• Pickled carrots and daikon (Do Chua)
• Roasted peanuts, chopped

Preparing the Chicken Marinade:

Okay, let’s get started with the most important part – the marinade! This is where all the amazing flavor comes from. Trust me, don’t skip this step. The longer you marinate the chicken, the better it will taste. I usually aim for at least 30 minutes, but overnight is even better!

1. Prep the Lemongrass: This is probably the trickiest part, but don’t worry, I’ll walk you through it. First, trim off the tough top and bottom of the lemongrass stalks. You only want to use the tender, pale part near the base. Remove the tough outer layers until you get to the softer core. Now, finely mince the lemongrass. You can use a food processor if you have one, but I prefer to do it by hand so I can control the texture. You want it to be really fine so it releases all its flavor.
2. Mince the Aromatics: Mince the garlic, shallots, and red chili (if using) as finely as possible. The smaller the pieces, the more flavor they’ll release into the marinade. I like to use a garlic press for the garlic, but mincing with a knife works just as well.
3. Combine the Marinade Ingredients: In a large bowl, combine the minced lemongrass, garlic, shallots, and chili (if using). Add the fish sauce, soy sauce, brown sugar, vegetable oil, turmeric, and black pepper. Whisk everything together until the brown sugar is dissolved. This ensures that the marinade is evenly distributed and coats the chicken properly.
4. Marinate the Chicken: Add the chicken pieces to the bowl with the marinade. Toss everything together until the chicken is completely coated. Make sure every piece of chicken is getting some love! Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight. The longer it marinates, the more flavorful the chicken will be.

Cooking the Rice:

While the chicken is marinating, let’s get the rice going. I always use jasmine rice for this dish because its fragrant aroma complements the lemongrass chicken perfectly. You can use other types of rice if you prefer, but I highly recommend jasmine!

1. Rinse the Rice: Place the jasmine rice in a fine-mesh sieve and rinse it under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
2. Combine Rice and Water: In a medium saucepan, combine the rinsed rice, water, and salt. Make sure the water covers the rice evenly.
3. Bring to a Boil: Bring the mixture to a boil over medium-high heat. Once it’s boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes. It’s important not to lift the lid during this time, as this will release steam and affect the cooking process.
4. Rest the Rice: After 15 minutes, remove the saucepan from the heat and let it sit, covered, for another 10 minutes. This allows the rice to steam and absorb any remaining moisture, resulting in perfectly fluffy rice.
5. Fluff the Rice: After 10 minutes, fluff the rice with a fork. This separates the grains and prevents them from sticking together. Keep the rice warm until you’re ready to serve.

Making the Nuoc Cham Sauce:

No Vietnamese dish is complete without Nuoc Cham! This sweet, sour, and savory dipping sauce is the perfect complement to the lemongrass chicken and rice. It’s super easy to make, and you can adjust the ingredients to your liking. If you like it spicier, add more chili! If you prefer it sweeter, add more sugar!

1. Combine the Ingredients: In a small bowl, combine the fish sauce, lime juice, water, sugar, garlic, and chili (if using).
2. Stir Until Sugar Dissolves: Stir the mixture until the sugar is completely dissolved. Taste and adjust the ingredients as needed. You want a balance of sweet, sour, and savory flavors.
3. Let it Sit: Let the sauce sit for at least 10 minutes to allow the flavors to meld together. The longer it sits, the better it will taste!

Cooking the Chicken:

Now for the main event – cooking the chicken! There are a few different ways you can cook the chicken, but I prefer to grill it or pan-fry it. Grilling gives it a nice smoky flavor, while pan-frying is quick and easy. You can also bake it in the oven if you prefer.

Grilling the Chicken:

1. Preheat the Grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent the chicken from sticking.
2. Grill the Chicken: Remove the chicken from the marinade and grill for 4-5 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Be careful not to overcrowd the grill, as this will lower the temperature and prevent the chicken from browning properly.
3. Rest the Chicken: Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

Pan-Frying the Chicken:

1. Heat the Oil: Heat a tablespoon of vegetable oil in a large skillet over medium-high heat.
2. Pan-Fry the Chicken: Remove the chicken from the marinade and add it to the skillet in a single layer. Be careful not to overcrowd the skillet, as this will lower the temperature and prevent the chicken from browning properly. Cook for 4-5 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
3. Rest the Chicken: Once the chicken is cooked through, remove it from the skillet and let it rest for a few minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

Baking the Chicken:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare Baking Sheet: Line a baking sheet with parchment paper for easy cleanup.
3. Arrange Chicken: Remove the chicken from the marinade and arrange it in a single layer on the prepared baking sheet.
4. Bake the Chicken: Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
5. Rest the Chicken: Once the chicken is cooked through, remove it from the oven and let it rest for a few minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.

   

   Conclusion:

   And there you have it! This Lemongrass Chicken with Rice isn’t just another weeknight dinner; it’s a vibrant, flavorful journey to Southeast Asia, right in your own kitchen. I truly believe this recipe is a must-try for anyone looking to add a little excitement to their meal routine. The aromatic lemongrass, the savory chicken, and the fluffy rice create a symphony of textures and tastes that will leave you wanting more.

   But why is this recipe so special? It’s the perfect balance of simplicity and sophistication. It’s easy enough for a beginner cook to master, yet the complex flavors will impress even the most discerning palate. The lemongrass infuses the chicken with a bright, citrusy note that cuts through the richness, while the marinade ensures that every bite is juicy and tender. And let’s not forget the rice – it’s the perfect blank canvas to soak up all those delicious juices.

   Beyond the incredible taste, this recipe is also incredibly versatile. Feel free to get creative with your serving suggestions! I personally love to garnish it with fresh cilantro, chopped peanuts, and a squeeze of lime juice for an extra burst of flavor. You could also add a side of steamed vegetables, such as broccoli or bok choy, for a complete and balanced meal.

   Looking for variations? You’ve got plenty of options! If you’re feeling adventurous, try adding a pinch of chili flakes to the marinade for a spicy kick. Or, if you prefer a sweeter flavor, you can add a tablespoon of honey or brown sugar. For a vegetarian option, you can substitute the chicken with tofu or tempeh. Just be sure to adjust the cooking time accordingly. You can also use different cuts of chicken, like chicken thighs, for a richer flavor. Experiment with different types of rice, like jasmine rice or brown rice, to change the texture and flavor profile.

   This Lemongrass Chicken with Rice is also fantastic served cold as a salad. Simply shred the chicken and toss it with the rice, some chopped vegetables, and a light vinaigrette. It’s the perfect lunch for a hot summer day! Another great idea is to use the chicken as a filling for lettuce wraps. Just add some shredded carrots, cucumbers, and a drizzle of peanut sauce for a healthy and delicious meal.

   I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, whether you’re cooking for your family, friends, or just yourself. So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking!

   I’m so excited for you to try this recipe and experience the magic of lemongrass chicken for yourself. And most importantly, I want to hear about your experience! Did you make any modifications? What did you serve it with? What did your family think? Please, share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to continue creating delicious and inspiring recipes for you. Happy cooking! I can’t wait to hear from you and see your amazing creations! Don’t forget to tag me in your photos on social media – I love seeing your culinary masterpieces! Let’s spread the love for this amazing dish and inspire others to try it too.

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   Lemongrass Chicken with Rice: A Flavorful & Easy Recipe

   Fragrant Vietnamese Lemongrass Chicken (Gà N??ng S?) with jasmine rice and tangy Nuoc Cham dipping sauce. A delicious, easy meal!

   Prep Time30 minutes

   Cook Time30 minutes

   Total Time90 minutes

   Category: Dinner

   Yield: 4-6 servings

   Save This Recipe

   Ingredients

   • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
   • 4 stalks lemongrass, finely minced (about 1/2 cup)
   • 4 cloves garlic, minced
   • 2 shallots, minced
   • 1 red chili, finely minced (optional, for heat)
   • 2 tablespoons fish sauce
   • 1 tablespoon soy sauce
   • 1 tablespoon brown sugar
   • 1 tablespoon vegetable oil
   • 1 teaspoon ground turmeric
   • 1/2 teaspoon black pepper
   • 2 cups jasmine rice
   • 3 cups water
   • 1/2 teaspoon salt
   • 1/4 cup fish sauce
   • 1/4 cup lime juice
   • 1/4 cup water
   • 2 tablespoons sugar
   • 1 clove garlic, minced
   • 1 red chili, finely minced (optional, for heat)
   • Fresh cilantro leaves
   • Sliced cucumber
   • Pickled carrots and daikon (Do Chua)
   • Roasted peanuts, chopped

   Instructions

   1. Trim and mince the lemongrass. Use only the tender, pale part near the base.
   2. Mince the garlic, shallots, and red chili (if using).
   3. In a large bowl, combine the minced lemongrass, garlic, shallots, chili (if using), fish sauce, soy sauce, brown sugar, vegetable oil, turmeric, and black pepper. Whisk until the brown sugar is dissolved.
   4. Add the chicken pieces to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, or preferably overnight.
   5. Rinse the jasmine rice under cold water until the water runs clear.
   6. In a medium saucepan, combine the rinsed rice, water, and salt.
   7. Bring to a boil over medium-high heat. Reduce heat to low, cover tightly, and simmer for 15 minutes.
   8. Remove from heat and let sit, covered, for another 10 minutes.
   9. Fluff the rice with a fork and keep warm.
   10. In a small bowl, combine the fish sauce, lime juice, water, sugar, garlic, and chili (if using).
   11. Stir until the sugar is completely dissolved. Taste and adjust the ingredients as needed.
   12. Let the sauce sit for at least 10 minutes to allow the flavors to meld.
   13. Preheat grill to medium-high heat. Grill chicken for 4-5 minutes per side, or until cooked through (165°F/74°C). Let rest for a few minutes before slicing.
   14. Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 4-5 minutes per side, or until cooked through (165°F/74°C). Let rest for a few minutes before slicing.
   15. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange chicken in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Let rest for a few minutes before slicing.
   16. Serve the lemongrass chicken over the jasmine rice. Drizzle with Nuoc Cham sauce and garnish with fresh cilantro, sliced cucumber, pickled carrots and daikon (Do Chua), and chopped roasted peanuts (optional).

   Notes

   • Marinating the chicken overnight will result in the best flavor.
   • Adjust the amount of chili in the marinade and Nuoc Cham to your preferred spice level.
   • Jasmine rice is recommended for its fragrant aroma, but other types of rice can be used.
   • The Nuoc Cham sauce can be made ahead of time and stored in the refrigerator.
   • For easy cleanup when baking, line the baking sheet with parchment paper.