Recipes

Lemongrass Chicken and Coconut Rice

by StudioLink's Diet.
July 17, 2025
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Made by Vinnie Cesnik

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Fragrant lemongrass chicken meets perfectly fluffy coconut rice in this vibrant and easy dish from Vinnie Cesnik. It’s bursting with bold flavor and great for meal prep or a cozy weeknight dinner.

Ingredients:

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Chicken
  •   1 kg skinless chicken thigh fillets
  •   4 lemongrass stalks
  •   1 bunch Thai basil (or coriander/cilantro if not available)
  •   4 long red chilis
  •   1 inch knob ginger
  •   4 spring onion stalks
  •   2 tbsp fish sauce
  •   1 lemon (juiced)
  •   1 tbsp sesame oil
  •   1 tsp msg
  •   1 tsp salt
  •   1 tsp pepper
 
Rice
  •   3 cups jasmine rice (rinsed and drained)
  •   1 can coconut milk (1.5 cans refilled with boiling water (should be total 3 cups of liquid))
  •   2 bay leaves (or kefir lime leaves)
  •   1 pinch salt
 
Veggies
  •   1 bunch Chinese broccoli (or tender stem / broccolini if you can't find)
  •   1 bunch sugar snap peas
  •   2 chopped chilis
  •   1 inch knob sliced ginger
  •   1/2 lemon (juiced)
  •   1 tbsp soy sauce
  •   1 tbsp sesame oil

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Directions

  1. Use the back of a knife to bash the lemongrass stalks until tender.
  2. Finely slice the lemongrass and add it along with all marinade ingredients to a food processor. Blitz until finely minced.
  3. Coat the chicken with the marinade. Let sit for up to 24 hours, or cook immediately.
  4. Air fry at 180°C (356°F) for 20 minutes, or until cooked through and browned.
  5. To make perfect rice: rinse jasmine rice well with cold water. Add an equal amount of hot water, cover with a lid and a tea towel. Boil, then reduce to low for 10 minutes. Let rest off heat (covered) for 10 more minutes.
  6. For the veggies: stir fry in oil for 1 minute, then add some marinade and stir fry for 1 more minute.

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