Lemongrass Chicken with Rice and Zucchini
Prep
15m
Cook
20m
Total
35m
This exotic and flavorful Lemongrass Chicken with Rice and Zucchini is a delightful combination of juicy, seasoned chicken thighs served with a zesty lemongrass sauce made with coconut cream, garlic, jalapeno, and ginger. Serve over rice and with some fresh herbs for a delicious and satisfying meal.
Steps
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Nutrition Facts
Per serving788 calories
Calories from
- Protein 22%
- Carbs 24%
- Fat 54%
-
Fat High 45 g 69%
-
Saturated Fat High 30 g 150%
-
Carbohydrates 45 g 15%
-
Fiber 3 g 12%
-
Sugar High 15 g 30%
-
Protein High 40 g 80%
-
Cholesterol High 150 mg 50%
-
Sodium 350 mg 14%
% Daily Value is based on a 2,000 calorie diet.
Notes
To make the zucchini: Cut two zucchini into coins, toss with olive oil and salt and pepper, and arrange in a layer on a baking sheet. Bake for 10-15 minutes at 450 degrees.
For the chicken, I prefer it to be a little more roughly chopped rather than perfectly cut pieces, so I like to do a combination of shredding and then run my knife once or twice through the whole pile of shredded chicken.
The amount of oil you use with the chicken as well as the length of time that you cook it will both affect the overall creaminess of the sauce. More oil in the pan = thinner sauce. I normally use about 1 tablespoon of oil with the sautéing of the chicken, and I let the chicken cook until it’s very browned on the outside, leaving almost no oil left in the pan (just delicious browned bits stuck to the bottom, which get pulled up again when you build the sauce in the pan). The video here shows a little more oil and less cooking time for the chicken, resulting in a slightly more runny sauce. It’s going to be delicious either way you go with the sauce because this flavor is so awesome.
Instant Pot instructions: 1. Add the chicken, seasonings, and lemongrass sauce ingredients (except for the coconut cream) to the Instant Pot. 2. Pour in 1/4 cup of water, cover, and cook on high pressure for 12 minutes. 3. Release the steam, shred the chicken, and stir in the coconut cream. 4. Let the chicken sit for a few minutes to thicken up and enjoy!
For the chicken, I prefer it to be a little more roughly chopped rather than perfectly cut pieces, so I like to do a combination of shredding and then run my knife once or twice through the whole pile of shredded chicken.
The amount of oil you use with the chicken as well as the length of time that you cook it will both affect the overall creaminess of the sauce. More oil in the pan = thinner sauce. I normally use about 1 tablespoon of oil with the sautéing of the chicken, and I let the chicken cook until it’s very browned on the outside, leaving almost no oil left in the pan (just delicious browned bits stuck to the bottom, which get pulled up again when you build the sauce in the pan). The video here shows a little more oil and less cooking time for the chicken, resulting in a slightly more runny sauce. It’s going to be delicious either way you go with the sauce because this flavor is so awesome.
Instant Pot instructions: 1. Add the chicken, seasonings, and lemongrass sauce ingredients (except for the coconut cream) to the Instant Pot. 2. Pour in 1/4 cup of water, cover, and cook on high pressure for 12 minutes. 3. Release the steam, shred the chicken, and stir in the coconut cream. 4. Let the chicken sit for a few minutes to thicken up and enjoy!
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