comment icon 164 more comments This recipe involves tender chicken (thighs, please!) sautéed and then simmered in an OMG creamy-coconut-lemongrass-flavor-packed sauce, with steamy jasmine rice, and fresh herbs, and some veggies on the side if you want. And all I have to say is big, big love for this.
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Why Everyone Needs This Lemongrass Chicken ASAP
As with most superdelicious foods, this lemongrass chicken is giving us the best of both worlds: So it eats like a comfort food, but it tastes like lightness and zippy zing and flavor excitement, and it is all-around one of my favorite things to cook and eat right now.
How To Make This Lemongrass Chicken
The method of making this is fairly straightforward: sauté the chicken, build the sauce, add the chicken back in. That’s pretty much the bones of it. For vegetable activity – zucchini is all up in my CSA right now, so I like to serve this with pan-fried zucchini half-moons with their little tender-crispness and golden browned spots. But I can confirm that any vegetable, including a very delicate and simple green side salad, is just as lovely.
Use What You Have On Hand
For substitutions, chicken breasts will work, although I prefer thighs. For a vegetarian option, pan-fried tofu would be fabulous. I am also having visions of shrimp and feeling really excited about it. Right? With a little fish sauce or something? That would be awesome. And coconut milk could work in a pinch, but COCONUT CREAM is the gold standard for achieving a sauce that ladles on like a gravy, which I just cannot seem to quit. It is cash money deliciousness. Sending lots of love to summer and fresh flavors that support a good food mood. Lemongrass, you star, you. Source notes: My version of this recipe was modeled after a pre-made product (I am very fancy) called Kevin’s Lemongrass Chicken. I have also tried a lemongrass chicken from a local Vietnamese restaurant that was similar (and also delicious!), but the version I tried was more of an oil-based sauce vs. cream-based sauce, so in making this I was attempting to replicate the former!
More Chicken Recipes That Are Just So, So Good
Summer Chipotle Chicken Cobb Salad with Cilantro Vinaigrette (this one will make all of your summer salad dreams come true) Burst Tomato Pappardelle with Zucchini, Sweet Corn, and Pan-Fried Chicken (pasta in a luscious cream sauce? yes please!) 5 Ingredient Lemon Chicken with Asparagus (super simple ingredient lists, like this one, are our favorite) Coconut Lime Grilled Chicken and Rice (the flavors here! ahhh! SWOONING!)
4.9 from 67 reviews 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!
