Lemongrass Chicken with Jasmine Rice—A.K.A. The Recipe That Made Me Love Chicken Again
Okay, I am officially done with boring chicken. You know the kind—dry, bland, sad. But this Lemongrass Chicken with Jasmine Rice? Oh, this one is different. This one is saucy, juicy, and full of flavor. It’s fresh. It’s light. It’s giving main character energy. 🌿✨
Why This Recipe Hits Different
First off, lemongrass is that girl. If you’ve never cooked with it before, prepare for your kitchen to smell insanely good—like a spa but make it dinner. Pair that with garlicky, savory chicken, a little sweetness from brown sugar and coconut cream, and a sauce so good you’ll want to drink it (no judgment).
And let’s talk about the real MVP of this dish: the jasmine rice. I know y’all have struggled with rice before (we all have). But this is why I keep Success Rice on deck—it’s literally foolproof. No measuring, no stressing, just perfectly fluffy jasmine rice every single time. You focus on making that fire sauce, and Success Rice has the rest covered.
How to Make It (A.K.A. How to Become Obsessed with Chicken Again)
1️⃣ Sear your chicken until it’s golden and delicious.
2️⃣ Make that dreamy lemongrass-infused sauce that smells like a tropical vacation.
3️⃣ Let the chicken bathe in the sauce while you cook up some zero-stress Success Jasmine Rice.
4️⃣ Pour the sauce over the rice, take one bite, and understand why I’m in love with this meal.
✨ Pro Tip: The sauce gets even better as it sits, so if you have leftovers (rare, but possible), they’re going to slap the next day.
Final Thoughts (a.k.a. Just Make It Already)
If you’re looking for a dinner that’s easy but tastes like you tried really hard, this is the one. No dry chicken, no rice fails, just pure deliciousness. So go grab some Success Rice, some lemongrass, and make this ASAP. You’ll thank me later. 😉
Lemongrass Chicken with Jasmine Rice
Ingredients
Chicken:
- Avocado Oil
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- salt and pepper to taste
Lemongrass Sauce:
- 3 cloves garlic minced
- 1 teaspoon ginger grated or minced
- 2 tablespoons lemongrass paste
- 1 tablespoon brown sugar
- 1 14- ounce can unsweetened coconut cream * See Note!
- juice and zest of one lime
- salt to taste
To Serve:
- Jasmine rice
Instructions
- Cook the Chicken: Heat some oil in a large skillet over medium-high heat. Place the chicken thighs in the pan, sprinkle on the spices, and cook for about 8-10 minutes until fully done. Take them out and let them cool slightly before shredding into bite-sized pieces.
- Make the Lemongrass Sauce: In the same pan (no need to clean it—those leftover flavors are gold), toss in the garlic and ginger. Sauté until everything smells incredible (1 minute being careful not to burn). Stir in the lemongrass and brown sugar, then pour in the coconut cream and let it gently simmer. Season with lime zest, lime juice, and a pinch of salt to balance the flavors.
- Bring It All Together: Add the shredded chicken back into the sauce and mix well. Just before serving, stir in some fresh cilantro or basil for extra freshness. Serve over a bed of fluffy rice with your favorite veggies on the side. Now, take a bite and thank yourself for making this masterpiece!
