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Skillet Night
Asian 2 min read

Lemongrass Chicken Rice Skillet

Lemongrass chicken rice skillet cooks juicy chicken with fragrant lemongrass, garlic, and fluffy rice in one pan in about 35 minutes. Bright Asian weeknight dinner.

Lemongrass smells like takeout Thai without a long ingredient list. This skillet browns chicken thighs, then cooks jasmine rice in the same pan with garlic, ginger, and minced lemongrass.

Lime and herbs at the end keep it bright. About 35 minutes, one pan, and leftovers that taste even better the next day.

Ingredients

Chicken and rice

  • 1 Tbsp (15 ml) neutral oil
  • 1 1/4 lb (567 g) boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 1 Tbsp (8 g) grated fresh ginger
  • 2 lemongrass stalks, tender inner cores minced (about 2 Tbsp) or 1 Tbsp lemongrass paste
  • 1 cup (185 g) jasmine or long-grain white rice, rinsed
  • 1 3/4 cups (420 ml) low-sodium chicken broth
  • 2 Tbsp (30 ml) fish sauce or low-sodium soy sauce
  • 1 tsp sugar
  • 1 cup (90 g) snap peas or frozen peas
  • 2 Tbsp (30 ml) lime juice
  • 1/4 cup (10 g) chopped cilantro or Thai basil
  • Lime wedges, for serving

Method

  1. Pat chicken dry; season with 1/2 tsp salt and pepper. Heat oil in a 12-inch skillet over medium-high heat. Sear chicken 4–5 minutes until browned; transfer to a plate.
  2. Lower heat to medium. Add onion with remaining 1/2 tsp salt; cook 3 minutes. Stir in garlic, ginger, and lemongrass 1 minute until fragrant.
  3. Stir in rinsed rice; toast 1 minute. Pour in broth, fish sauce, and sugar; scrape the pan. Bring to a boil.
  4. Return chicken and juices. Reduce to low, cover, and simmer 15–18 minutes until rice is tender.
  5. Scatter snap peas on top for the last 3 minutes. Off heat, drizzle lime juice and fluff gently. Finish with herbs and lime wedges.

Cook's note

Only the soft inner core of lemongrass is edible — bash the stalk, peel tough layers, and mince what is pale and tender. Tube lemongrass paste is a fair grocery shortcut.

What to serve with it

Cucumber salad, quick pickled carrots, or chili crisp. Extra herbs make it feel fresh.

Make-ahead and leftovers

Mince aromatics up to 1 day ahead. Leftovers keep 4 days; reheat with a splash of broth. Freeze cooled portions up to 2 months.

Troubleshooting

**Lemongrass tough?** It was not minced fine enough — use paste next time. **Rice wet?** Uncover 2–3 minutes. **Too fishy?** Cut fish sauce to 1 Tbsp and add a pinch of salt.