Chicken Lemon Coriander Recipe

Prepare and marinate the chicken

Trim excess fat and cut chicken thighs into 1-1.5 inch pieces. In a bowl combine lemon juice (2 tbsp), lemon zest, minced garlic, ground coriander, cumin, salt and pepper and 1 tbsp oil. Add chicken, toss to coat, cover and refrigerate for 20–30 minutes (or up to 2 hours) to absorb flavors.

Prep vegetables

While chicken marinates, cut mixed vegetables into bite-size pieces, thinly slice the onion, mince ginger and chop coriander stems. Keep leaves for garnish separate.

Sear the chicken

Heat 1 tbsp oil in a large skillet or sauté pan over medium-high heat. Add marinated chicken in a single layer (work in batches if needed) and sear 2–3 minutes per side until golden but not fully cooked through. Transfer seared chicken to a plate and set aside.

Sauté aromatics and vegetables

Add remaining 1 tbsp oil to the pan. Reduce heat to medium. Add sliced onion and cook 2–3 minutes until translucent. Add minced ginger, chopped coriander stems and optional chili; cook 30–45 seconds until fragrant. Add mixed vegetables and sauté 3–5 minutes until they begin to soften but retain some bite.

Combine and simmer

Return seared chicken and any accumulated juices to the pan. Stir to combine. Add chicken stock (3/4 cup), coconut cream (3 fl oz), soy or fish sauce (1 tsp) and brown sugar (1/2 tsp). Stir, bring to a gentle simmer, then reduce heat to medium-low. Cover partially and simmer 6–8 minutes until chicken is cooked through (internal temp 165°F/74°C) and vegetables are tender.

Thicken and finish with lemon & coriander

Mix cornstarch (1 tsp) with cold water (1 tbsp) to make a slurry. Stir slurry into the simmering sauce and cook 1–2 minutes until sauce slightly thickens. Remove from heat and stir in additional lemon juice (1 tbsp) and chopped coriander leaves (reserve some for garnish). Taste and adjust salt, acidity (more lemon) or sweetness as needed.

Serve

Spoon chicken, vegetables and coconut-lemon-coriander sauce into bowls or onto rice. Garnish with remaining coriander leaves and lemon wedges. Serve immediately.