Dinner · Thai · 20 min
Thai-Inspired Lemongrass Chicken with Fragrant Jasmine Rice and Steamed Broccoli
- Calories
- 513
- Protein
- 43g
- Carbs
- 67g
- Fat
- 8g
Ingredients
- 170 g boneless skinless chicken thigh
- 1 tbsp lemongrass
- 2 clove garlic
- 1 tsp ginger
- 1 tsp fish sauce
- 1 tsp olive oil
- 0.33 cup jasmine rice
- 0.66 cup water
- 150 g broccoli
Method
- 01In a small bowl, marinate chicken thigh with minced lemongrass, minced garlic, grated ginger, and fish sauce for 10 minutes.
- 02Rinse jasmine rice until water runs clear. Combine with water in a small pot, bring to a boil, cover, reduce heat to low, and cook for 15 minutes until tender. Fluff with a fork.
- 03Place broccoli florets in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.
- 04Heat olive oil in a skillet over medium-high heat. Add marinated chicken thighs and cook for 6-7 minutes per side until deeply browned and the internal temperature reaches 165°F (74°C).
- 05Plate cooked jasmine rice alongside seared lemongrass chicken thigh and steamed broccoli florets.
Cook it with the whole plan around it
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