Lemongrass Chicken With Rice And ZucchinI

Chicken-

• 1 1/2 pounds boneless skinless chicken thighs
• 1 teaspoon paprika
• Garlic powder, onion powder, salt, and pepper to taste
• Olive oil

Sauce-

• 3 cloves garlic, minced
• 1 jalapeño, ribs and seeds removed (optional), minced
• 1-inch knob of ginger, grated or minced
• 2 tablespoons lemongrass or lemongrass paste
• 1 tablespoon brown sugar
• 14-ounce can unsweetened coconut cream
• Juice and zest of one lime

Also-

• 1 1/2 cup rice
• 2 large zucchini, sliced into 1/4 inch half-moons

Step #1 – 20-30 mins

Toss the zucchini in oil and spices, pan sear until soft, set aside. Meanwhile, prepare rice in whatever way you see fit. Rice cookers are only cheating if you are on a date. Boiling the rice in low-sodium chicken stock soars flavors ever higher, but water is cool too. I guess.

Step #2 – 15 mins

Chop chicken into small bite-sized cubes. Toss with seasonings above. Cook in medium-high skillet until cooked completely, 10-15 mins. Set chicken aside, DO NOT WIPE OUT PAN!

Step #3- 15-20 mins

Add first three ingredients to the chicken pan and sauté for 3-5 mins until fragrant. Add lemongrass and brown sugar. Keep blending until mixture is smooth, again 3-5 mins. Lastly, add the coconut cream and lime. Reduce to low heat and simmer until just thickened, 5-10 mins.

Step #4 – 5 mins

Mix the chicken back into the sauce. Let the flavors blend on low for 5 mins, then add over your rice with zucchini.