Empty My Fridge
Lemongrass Chicken with Rice and Zucchini
Ingredients
- Chicken thigh · boneless skinless1 ½ lb
- Paprika1 tsp
- Garlic powderto taste
- Olive oil1–2 tbsp
- Garlic · minced3 cloves
- Jalapeño chili · minced1
- Ginger · grated minced1
- Lemongrass paste2 tbsp
- Brown sugar1 tbsp
- Coconut cream1
- Lime
- Saltto taste
- Zucchini2
- Black pepper
- Basil · chopped
- Rice
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the chicken thighs, season with the spices, and cook 8-10 minutes until cooked through (165°F). Remove from the pan and let cool, then shred into small bite-sized pieces.
- Keep the pan without wiping it. Add the garlic, jalapeño and ginger and sauté until fragrant. Add the lemongrass and brown sugar and stir. Add the coconut cream and bring to a low, gentle simmer. Season with lime zest, lime juice and salt.
- Cut the zucchini into coins, toss with olive oil, salt and pepper, and spread in a single layer on a baking sheet. Bake 10-15 minutes at 450°F.
- Return the chicken to the sauce. Just before serving, stir in the chopped cilantro and/or basil. Serve over rice with the zucchini.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
GarlicGingerRiceBrown sugarLimeChicken thighZucchiniCoconut cream
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