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Lemongrass Ginger Chicken with Jasmine Rice

Easy Cooking, Great Results

Print Recipe

INGREDIENTS

  • 1 Cup Della Jasmine Rice
  • 1 lb skinless boneless chicken thighs
  • 1-2 cups spinach
  • 1 lemongrass
  • 2 inch piece ginger
  • 2 cloves garlic
  • 1 shallot 
  • 2 scallions 
  • 2 Tbsp vegetable oil
  • 1 Tbsp honey
  • 1/4 cup chicken broth
  • 1 Tbsp brown sugar
  • 2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1/2 tsp sesame oil
  • salt & black pepper, to taste

Step 1

  • Cook the Della Jasmine Rice as directed. Prepare the vegetables and garnish.
  • For the chicken marinade, mix finely sliced lemongrass, ginger, and garlic with sea salt, oil, and honey in a shallow bowl. Coat the chicken with the marinade and let it sit for 15-30 minutes. 

Step 2

  • Preheat a large pan over medium-low heat. Sear the chicken thighs for 3-4 minutes on each side. Set aside.
  • In another pan, heat sesame oil over medium heat. Add shallots and cook for 1 minute. Add spinach, salt, and pepper. Sauté for 2-3 minutes and set aside.

Step 3

  • Deglaze the pan with chicken broth. Add brown sugar, soy sauce, rice vinegar, and sesame oil. Put the chicken back in the pan to coat with the sauce. Simmer for about 1 minute. 

Step 4

  • Top with sliced scallions and serve. Enjoy!