Lemongrass Chicken with Jasmine Rice
Say goodbye to boring chicken—this Lemongrass Chicken with Jasmine Rice is saucy, fragrant, and packed with fresh, vibrant flavors! Pair it with foolproof Success Jasmine Rice for the ultimate easy, no-stress dinner.
Print Recipe
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!
Notes
Note: Unsweetened coconut cream is comparable to coconut milk, but definitely not the same as sweetened cream of coconut! Don't be surprised if it looks thick and hard, it just needs stirred and once heated will be smooth and lump free!
Servings: 4