Lemongrass Chicken with Black Rice and Garlicky Bok Choy

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.

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