On Lemongrass Chicken & Coconut Rice

Firstly, I want to do a HARD shout out to my youngest brother-in-law Eddie for graduating from Colorado State University this past weekend!

Now, onto this week’s recipe! If you’re intimidated by the name, DON’T! This was the easiest thing to whip up together that it is not difficult on any level, I promise that. And before you think, well, maybe I can’t do this on a weekday, INCORRECT!! All of the meals I’ve been posting lately have all been made on a weekday. Get your chicken marinating in the morning and then come home, fry it up, whip of the rice and scallion oil, and you’re done!

You can also pair this with the Japanese cold cucumber salad as well, which just adds a nice refreshing bite to it all.

Hoping all of you reading this are staying safe and well!

— Cooking Maggie

Lemongrass Chicken and Coconut Rice

Ingredients

Chicken

  • 1-2 lbs boneless, skinless, chicken thighs
  • 2 tablespoons ginger paste (you can usually find these tubes near your herbs section of the grocery store, but I find these squeezable varieties to be SO much easier)
  • 6-8 cloves garlic, minced
  • 1 tablespoon lemongrass paste (same thing, from a tube by the herbs section)
  • 2 tbsp honey
  • 1/4 cup olive oil
  • 1 tbsp kosher salt
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sriracha

Scallion Oil

  • 1 bunch scallions, chopped
  • 2 tsp ginger paste (squeezable!)
  • 2 tsp garlic cloves, minced
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp fish sauce
  • 2 tbsp olive oil

Rice

  • 1 (14 oz) can coconut milk
  • 1 cup water
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 2 cups long grain white rice

Instructions

  1. Rinse the rice using a fine-mesh sieve/strainer.
  2. In a saucepan, pour and combine the coconut milk, water, salt, and sugar over medium-high heat.
  3. Bring the liquid to a boil. Add the rinsed rice, stir to combine, and return the whole pot to a boil Once boiling, turn heat to low and cover with a lid, and simmer your rice for 18 minutes. After cooking, turn off the heat and let the rice sit for 5 minutes, then remove the lid and fluff the rice with a fork. Set aside.
  4. In a large bowl, mix all of the chicken marinade ingredients. Add in the chicken thighs, and toss until well coated.
  5. In two batches, cook the chicken thighs in a hot skillet, and cook for 5 minutes (leave it alone so you get that amazing golden and crispy outside), and then flip and continue cooking until chicken is 165°F. Repeat for any chicken thighs that didn’t fit in the first batch.
  6. In a small bowl, whisk together all of the ingredients for the scallion oil.
  7. Serve the chicken drizzled with scallion oil, and serve on top of the coconut rice.

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