Lemongrass Chicken with Black Rice and Garlicky Bok Choy

Chicken, Mango, and Black Rice Salad
Black Rice with Coconut
Lemongrass Chicken

From Bon Appetit 2014 Food Lover's Cleanse

Serves 4, or 2 + 2 leftover portions to use in a salad (see below).


1/4 cup finely chopped lemongrass (approximately 1 stalk, outer leaves and root end removed, pale-green parts only)
1 tbsp finely chopped peeled ginger
1 shallot, finely chopped
1 teaspoon kosher salt
1/2 tsp ground turmeric
1/2 cup canned unsweetened coconut milk
4 skinless, boneless chicken thighs (can substitute breasts for all or part)
Vegetable oil (for pan)
1 tbsp finely sliced scallion greens (optional)

Day before:
Pulse lemongrass, ginger, shallot, salt, and turmeric in a food processer, scraping down bowl as needed, until finely chopped.
Add coconut milk and process until smooth, about 1 minute.
Toss chicken with marinade, cover, and chill for at least 2 hours and up to 24 hours.

Day of:
Heat oven to 450°.
Brush marinade off chicken and arrange in a single layer on a lightly oiled rimmed baking sheet.
Roast chicken 15 minutes.
Heat broiler and continue to cook until chicken is beginning to turn golden brown in spots, about 4 minutes.
Serve chicken topped with scallion greens, if using.


1/4 cup unsweetened flaked organic coconut
1 cup black rice (such as Lotus Foods Forbidden Rice)
1/2 cup coconut milk
1 3" lemongrass tip (optional)
1 2" piece peeled ginger, sliced into 4 coins
1/2 tsp kosher salt, plus more to taste

Preheat oven to 350°.
Spread out coconut on a small rimmed baking sheet and toast, stirring occasionally, until golden, about 5 minutes; let cool.
Coconut can be toasted up to 3 days ahead.
Cover and keep at room temperature.

Combine rice, lemongrass, if using, ginger, salt, coconut milk, and 1 cup water in a medium saucepan.
Bring to a boil, reduce heat to low, and cook, covered, until liquid is absorbed and rice is tender, 30–35 minutes.

Remove from heat and discard ginger and lemongrass; fluff rice with a fork.
Cover and set aside 5 minutes.
Serve rice topped with toasted coconut.

Bok Choy

1 tablespoon vegetable oil
2 garlic cloves, chopped
1 shallot, chopped
2 baby-bok choy
1 tablespoon reduced-sodium soy sauce

Heat oil in a large skillet or wok over medium-high heat.
Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds.
Add bok choy, soy sauce, and 2 Tbsp. water and cover immediately.
Cook 1 minute.
Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.

Chicken, Black Rice, and Mango Salad (made with leftovers)

2 leftover Lemongrass Chicken thighs, shredded
2 cups shredded Napa cabbage
1 mango, chopped
1 avocado, diced
1 cup leftover Black Rice with Coconut

1 tsp sesame oil
1 Tbsp soy sauce
1 Tbsp miso paste
1 Tbsp rice vinegar
1 tsp honey
½ teaspoon grated peeled ginger
Juice of 1 lime

Whisk together dressing ingredients to combine.
Combine chicken, cabbage, mango, black rice, and vinaigrette in a medium bowl and toss to combine.

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You can warm the marinade you

You can warm the marinade you take off of the chicken with some lime juice, sesmame oil, and stir in leftover coconut milk for a thick, tasty curry-eqsue sauce

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