If you’re craving something bright, savory, and just a little bit different for dinner, this Lemongrass Chicken with Rice and Zucchini is about to become your go-to recipe. Tender pieces of chicken soak up aromatic lemongrass, mingle with fluffy jasmine rice, and cozy up alongside lightly sautéed zucchini for a dish that feels both fresh and satisfying. It’s one of those rare meals that hits all the right notes—herby, citrusy, and delightfully balanced, perfect for weeknights, yet elegant enough for dinner with friends.

Lemongrass Chicken with Rice and Zucchini Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about making simple ingredients shine. Each one plays its own delicious part, coming together for that irresistible flavor and satisfying texture in every bite. Here’s what you’ll need for a stellar Lemongrass Chicken with Rice and Zucchini:

Lemongrass: The star ingredient adding citrusy aroma and freshness; smash and finely chop for maximum flavor infusion.
Chicken thighs: They provide juiciness and rich flavor; boneless, skinless thighs take on the marinade beautifully.
Jasmine rice: Perfectly fluffy and fragrant, it serves as a gentle backdrop to the bold flavors of the other elements.
Zucchini: Quick to sauté, it brings color and a bit of sweetness that contrasts nicely with the savory chicken.
Soy sauce: Adds depth and a hint of salt that balances the citrus punch from the lemongrass.
Fish sauce: Just a splash gives an authentic, umami depth to the marinade.
Garlic: A couple cloves chopped in for robust aroma and flavor.
Brown sugar: Just enough to mellow and caramelize everything as it cooks.
Vegetable oil: Keeps the chicken juicy and helps everything brown up beautifully.
Fresh herbs (like cilantro or Thai basil): Optional, but worth it for that final pop of freshness before serving.

How to Make Lemongrass Chicken with Rice and Zucchini

Step 1: Marinate the Chicken

Start by combining chopped lemongrass, garlic, soy sauce, fish sauce, brown sugar, and oil in a bowl. Toss the chicken thighs in until they’re well coated. Let them marinate for at least 30 minutes—if you have time, an hour is even better—so the flavors can really soak in. This is key to infusing that signature herby-citrus flavor throughout your Lemongrass Chicken with Rice and Zucchini.

Step 2: Cook the Rice

While the chicken is marinating, rinse the jasmine rice until the water is almost clear, then cook it according to package directions. Fluffy, fragrant rice is the ideal base, soaking up all those delicious juices later.

Step 3: Sauté the Zucchini

Cut the zucchini into half-moons or rounds, whichever you prefer. Heat a splash of oil in a large skillet over medium-high heat, then sauté the zucchini with a pinch of salt. Cook just until it’s bright green and still slightly crisp, then set aside. This keeps it vibrant and prevents it from getting mushy when combined with the chicken later.

Step 4: Cook the Lemongrass Chicken

Using the same skillet, add a bit more oil and arrange the marinated chicken in a single layer. Let it sear without moving for a couple of minutes to get a golden crust, then flip and continue cooking until fully cooked through. Once done, slice the chicken into strips or bite-size pieces for easy serving.

Step 5: Bring It All Together

Spoon a mound of fluffy rice onto each plate, arrange the sliced chicken on top, and scatter the sautéed zucchini around. Drizzle with any pan juices and add a shower of fresh herbs for a restaurant-worthy finish. Your Lemongrass Chicken with Rice and Zucchini is ready—brace yourself for plenty of compliments!

How to Serve Lemongrass Chicken with Rice and Zucchini

Garnishes

Brighten up each plate with a sprinkle of chopped cilantro, a few thinly sliced green onions, or even fresh Thai basil. A few wedges of lime on the side add an optional zesty squeeze right before digging in. These small touches really bring the Lemongrass Chicken with Rice and Zucchini to life, both visually and flavor-wise.

Side Dishes

This dish is wonderfully complete on its own but pairs beautifully with simple sides. Try a crisp cucumber salad, a bowl of quick pickled carrots, or some steamed edamame. Each complements the flavors without overshadowing the Lemongrass Chicken with Rice and Zucchini.

Creative Ways to Present

Turn your meal into a colorful bowl with a layer of rice, an artful arrangement of sliced chicken, and ribbons of sautéed zucchini on top. For gatherings, offer a serve-yourself platter so everyone can build their own bowl and customize with toppings. However you serve it, this Lemongrass Chicken with Rice and Zucchini is always a showstopper.

Make Ahead and Storage

Storing Leftovers

If you have any Lemongrass Chicken with Rice and Zucchini left over, allow everything to cool before transferring to an airtight container. The chicken, rice, and zucchini will keep well in the fridge for up to three days, making for effortlessly tasty lunches later in the week.

Freezing

For longer storage, you can freeze the chicken and rice separately from the zucchini, since zucchini tends to soften too much after thawing. Store in freezer-safe containers and label with the date. Thaw overnight in the refrigerator before reheating for best results.

Reheating

To reheat, gently warm the rice and chicken in a skillet with a splash of water or chicken stock to keep everything moist. Add the zucchini at the end so it only needs to heat through, maintaining as much texture as possible. Microwave reheating works too—just cover loosely and check every 30 seconds until hot.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While thighs are juicier, chicken breast also works well in Lemongrass Chicken with Rice and Zucchini, just keep an eye on the cook time so it doesn’t dry out.

How do I chop lemongrass properly?

Peel away the tough outer layers, then finely mince the tender, pale inner stalk. If you can’t find fresh lemongrass, look for prepared lemongrass paste in the produce section as a handy substitute.

Is there a vegetarian version of this dish?

Yes! Simply swap the chicken for cubed tofu or tempeh, using the same marinade. You’ll still get that vibrant lemongrass punch in a completely plant-based Lemongrass Chicken with Rice and Zucchini experience.

Can I prepare this dish ahead of time?

Definitely. You can marinate the chicken up to a day in advance and even pre-cook the rice. Store everything separately for the freshest taste when it’s time to eat.

What if I don’t have fish sauce?

No worries! Add an extra splash of soy sauce or use a vegetarian fish sauce alternative. You’ll still get plenty of umami in your Lemongrass Chicken with Rice and Zucchini.

Final Thoughts

I can’t recommend this Lemongrass Chicken with Rice and Zucchini enough—it’s that perfect mix of refreshing, comforting, and crave-worthy. It just might become the meal you look forward to all week, so give it a try and watch the flavors win you (and anyone lucky enough to join you at the table) over!

Lemongrass Chicken with Rice and Zucchini Recipe