Lemongrass Ginger Chicken using Lemongrass & Ginger Infused Olive Oil Blend

Tender chicken thighs, glossy onion slices, fresh ginger, and bright lime come together in a skillet dinner that feels fresh, savory, and deeply satisfying. The Lemongrass & Ginger Infused Olive Oil Blend layers citrusy lemongrass, warm ginger, and fragrant herbal notes into the glaze, giving every bite a lively finish that feels right at home for weeknight dinners or a relaxed family table. It is the kind of recipe you’ll come back to when you want something simple, colorful, and full of flavor.

Garden Infuzions

Lemongrass Ginger Chicken using Lemongrass & Ginger Infused Olive Oil Blend

Juicy chicken thighs, crisp vegetables, and a bright ginger-lime glaze come together with the lively citrus warmth of Lemongrass & Ginger Infused Olive Oil Blend for an easy dinner with big flavor.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Course: Dinner, Main Course

Cuisine: Asian, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds boneless skinless chicken thighs
• 2 tablespoons Lemongrass & Ginger Infused Olive Oil Blend
• 1 tablespoon neutral oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 medium yellow onion thinly sliced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 red bell pepper sliced
• 2 tablespoons lime juice
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon honey
• 1/4 cup chicken stock
• 2 tablespoons chopped fresh cilantro
• 1 lime cut into wedges
• 2 cups cooked jasmine rice for serving

Equipment

• 1 Large skillet 12-inch preferred
• 1 Chef’s knife For slicing chicken and vegetables
• 1 Cutting board For prep
• 1 Tongs For turning chicken
• 1 set Measuring spoons For sauce and seasoning
• 1 measuring cup For stock and liquids

Method

 

Instructions

1. Pat the chicken thighs dry and season both sides with salt and black pepper.
2. Heat the neutral oil in a large skillet over medium-high heat, then sear the chicken for 4 to 5 minutes per side until golden brown and mostly cooked through. Remove to a plate.
3. Reduce the heat to medium and add the Lemongrass & Ginger Infused Olive Oil Blend, onion, and bell pepper. Cook for 3 to 4 minutes until the vegetables soften.
4. Stir in the garlic and fresh ginger and cook for 30 seconds until fragrant.
5. Add the lime juice, soy sauce, honey, and chicken stock, scraping up any browned bits from the pan.
6. Return the chicken to the skillet and simmer for 4 to 6 minutes, turning once, until the sauce lightly thickens and the chicken is cooked through.
7. Sprinkle with cilantro and serve hot with jasmine rice and lime wedges.

Notes

For the best sear, avoid crowding the pan. If the skillet looks dry after browning the chicken, add a small splash of water or stock before the aromatics go in. The finished sauce should stay light, glossy, and spoonable.

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Recipe Tips

Pat the chicken dry before seasoning so it browns nicely in the pan. Keep the heat at medium when the glaze goes in, and stir often so the sauce stays glossy and clings to the chicken instead of reducing too fast.

Serving Suggestions

Serve this with steamed jasmine rice, coconut rice, or rice noodles to catch every drop of the ginger-lime sauce. It also pairs well with sautéed bok choy, cucumber salad, or roasted green beans for a balanced plate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave with a splash of water to loosen the sauce.

Variations

Swap the chicken thighs for boneless chicken breasts if you prefer a leaner cut, or add sliced bell peppers and snap peas for a more vegetable-forward skillet. You can also finish the dish with chopped basil or cilantro for a brighter herbal note.

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