Lemongrass Chicken with Coconut Rice and Mushrooms

Lemongrass Chicken with Coconut Rice and Mushrooms

Prep Time: 45 – 65 minutes (active), plus 1+ hour (to overnight) marinating

Cook Time: 35 – 45 minutes

Servings: 4 - 6

Ingredients

Lemongrass chicken

• 2 lbs boneless skinless chicken thighs (about 6 thighs), cut into 1 inch chunks

• 2 lemongrass stalks, tough outer layer removed (only the white tender part)

• 2 inch knob ginger 

• 2 garlic cloves

• 3 scallions, white and green parts separated

• 1 tbsp fish sauce

• 1 tbsp honey

• 2 tbsp lime juice

• 2 tbsp olive oil, more for greasing the baking tray 

• 1 tsp kosher salt 

• 8-10 wooden (or metal) meat skewers

Coconut rice 

• 2 cups jasmine rice 

• 1 tbsp coconut oil 

• 1 can full-fat coconut milk (13.5 oz)

• 1 ½ cups water 

• 1 tsp kosher salt 

Sesame mushrooms

• 1 lb mixed mushrooms (oyster, shiitake, cremini, beech, etc)

• 1 tbsp neutral oil 

• 1 tsp sesame oil 

• 2 tbsp coconut aminos 

• Kosher salt 

• Black pepper 

• Sambal oelek, to serve

Directions

Lemongrass chicken 

1. Cut the lemongrass, 2-inch knob of ginger, garlic, and the whites of the scallions into 1-inch pieces. Add them to a small blender or food processor along with the fish sauce, honey, lime juice, 2 tbsp olive oil, and kosher salt. 

2. Blend the mixture until well incorporated and smooth (there may be small bits of lemongrass - that is fine). 

3. Add the lemongrass mixture to a bowl along with the small chunks of chicken thigh. Mix well until all the chicken pieces are coated. Cover the bowl with plastic wrap or a lid and marinate in the fridge for at least 1 hour, up to overnight. 

4. If you’re using wooden skewers to cook the chicken, soak them in water at least 1 hour (3-4 hours is preferred) before you roast the chicken. This will ensure that the wooden skewers don’t burn as easily in the oven. 

Coconut rice

1. Thoroughly rinse the jasmine rice under water until the water runs clear. 

2. In a medium pot, heat the coconut oil over medium-high heat. Once hot, add the jasmine rice and toast in the fat until fragrant, about 3-4 minutes. 

3. Carefully add the coconut milk (it may splatter), water, and kosher salt. Stir to combine. 

4. Allow the mixture to come to a rapid simmer, then turn the heat to low and place a lid on the pot. 

5. Steam for 15 - 20 minutes (adjust according to package directions). After the 15 minute period, test the rice for doneness. 

6. When done, remove the rice from the burner and let set for 5-10 more minutes. 

Lemongrass chicken (contd)

1. Preheat the oven to 425 F. Move the oven rack to the middle. Line a baking tray with aluminum foil and grease it generously with olive oil. 

2. Pierce the marinated chicken chunks onto the skewers and place them on the prepared baking tray. Repeat with the remaining chicken. 

3. Lightly drizzle the chicken with olive oil one last time, then bake for 12 - 15 minutes. 

4. Turn the oven to broil and move the oven rack near the top. Broil the chicken for 3-4 minutes until it develops a dark golden color, then flip each skewer and broil until the other side is darkened and crisp as well. Remove from the oven. 

Sesame mushrooms

1. You can start this step while the chicken skewers are in the oven. 

2. Clean the mushrooms and cut them into quarters or slices, until they are all about the same size. 

3. Place a large cast iron or skillet over high heat. Add the neutral oil. 

4. Once the neutral oil is hot, add the mushrooms and stir to coat in the oil. Let the mushrooms cook for 4-5 minutes undisturbed, until the mushrooms begin to brown. Stir the mushrooms and continue cooking. 

5. After another few minutes, season generously with salt. Once the mushrooms develop a golden caramelized color, turn off the heat and stir in the sesame oil and coconut aminos. 

Assemble

1. Thinly slice the green tops of the green onions, for garnish. 

2. Add the coconut rice to the bowls and serve with the mushrooms and chicken skewers. Sprinkle with green onions and serve with a side of sambal oelek.