Lemongrass Ginger Chicken

This Lemongrass Ginger Chicken is quick, easy, and super flavorful, perfect for any busy weeknight.

Course Main Course

Cuisine Asian, International

Keyword lemongrass ginger chicken

Prep Time 20

Cook Time 10

Servings people

Calories 245kcal

Ingredients

1 lbs skinless boneless chicken thighs
1 lemongrass
2 inch piece ginger
2 cloves garlic
sea salt
2 Tbsp avocado oil
1 Tbsp honey
3-4 scallions
1/4 cup chicken broth
1 Tbsp coconut sugar
2 Tbsp soy sauce
1 Tbsp rice vinegar
1/2 tsp sesame oil

Instructions

Make the chicken marinade by adding super finely sliced lemongrass, ginger, and garlic to a shallow bowl. I remove the outer layer of the lemongrass and cut off the dry ends then use a microplane to grate. For the ginger I peel it and use the microplane as well. And for the garlic I use a garlic press. Then add sea salt, avocado oil, and honey to the bowl as well and mix until well combined.
Add the chicken to the marinade and use your hands to ensure the chicken is well coated. Then let marinate on the counter for 15 minutes of up to 2 hours in the fridge.
In the meantime prepare your side dishes. I like serving this over rice and with broccoli on the side.
Preheat a large pan over medium-low heat and once very hot add your chicken thighs in two batches to sear 3-4 minutes on one side, then flip and sear another 3-4 minutes on the other. Set aside.
Add chicken broth and deglaze the pan, then add coconut sugar, soy sauce, rice vinegar, and sesame oil and give a quick stir.
Put the chicken back into the pan and coat with the sauce, then let simmer for about 1 minute.
Sprinkle with freshly liced scallions and serve.

Video

Nutrition

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