Lemongrass Chicken and Coconut Rice
A vibrant, high‑protein dinner that blends the bright zest of lemongrass and lime with the creamy richness of coconut milk. Tender chicken thighs are marinated in a fragrant, spicy sauce and served over fluffy jasmine rice with crisp Asian vegetables.
Maker: Vinnie Cesnik
From: Instagram(view original)
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Ingredients
- 2 1/5 lb skinless chicken thigh fillets
- 3 cup jasmine rice
- 1 can coconut milk
- 1.5 can boiling water
- 2 bay leaves
- 1 Chinese broccoli
- 1 sugar snap peas
- 2 chillies
- 1 tbsp soy sauce
Marinade
- 4 lemongrass stalks
- 1 Thai basil
- 4 red chillis
- 1 inch ginger
- 4 spring onion stalks
- 2 tbsp fish sauce
- 1 lemon juice
- 1 tbsp sesame oil
- 1 tsp MSG
- 1 tsp salt
- 1 tsp pepper
Instructions
- 11. Place the lemongrass stalks on a cutting board and bash them with the back of a knife until they become tender.
- 22. Slice the softened lemongrass, Thai basil, red chillis, ginger knob, and spring onion stalks into fine pieces.
- 33. Transfer the sliced aromatics to a food processor, add fish sauce, lemon juice, sesame oil, MSG, salt, and pepper, then pulse until the mixture forms a uniform, tiny‑piece paste.
- 44. Put the chicken thigh fillets in a large bowl, pour the prepared marinade over them, and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
- 55. Pre‑heat the air‑fryer to 356°F (350°F). Arrange the marinated chicken pieces in a single layer and air‑fry for 20 minutes, turning halfway through, until the chicken is cooked through and lightly browned.
- 66. While the chicken cooks, rinse the jasmine rice under cold water until the water runs clear. Drain well.
- 77. In a medium saucepan, combine the rinsed rice, coconut milk, and the refilled boiling water (use the same volume as the coconut milk). Add the bay leaves, bring to a boil over medium‑high heat, then reduce to low, cover, and simmer for 10 minutes.
- 88. After 10 minutes, turn off the heat but keep the lid on; let the rice steam in the covered pot for an additional 10 minutes.
- 99. Heat 1 tbsp sesame oil in a large wok or skillet over high heat. Add the Chinese broccoli, sugar snap peas, chopped chillies, and sliced ginger; stir‑fry quickly for about 1 minute until bright‑green and crisp‑tender.
- 1010. Add the remaining half of the marinade (or a fresh quick‑mix of lemon juice, soy sauce, sesame oil, and a pinch of salt) to the vegetables and stir‑fry for another minute to coat.
- 1111. Slice the cooked chicken thighs into bite‑size strips.
- 1212. To serve, fluff the coconut jasmine rice onto plates, top with the stir‑fried vegetables, and arrange the chicken strips on top.
- 1313. Garnish with extra Thai basil leaves and a drizzle of fresh lemon juice if desired. Serve immediately.
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Frequently asked questions
- How long does it take to make Lemongrass Chicken and Coconut Rice?
- About 55 minutes in total: 15 minutes of prep and 40 minutes of cooking.
- How many servings does this Lemongrass Chicken and Coconut Rice recipe make?
- This recipe makes 5 servings as written; ingredient quantities on this page can be scaled.
- Where does this Lemongrass Chicken and Coconut Rice recipe come from?
- It was shared by Vinnie Cesnik on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.