2026 has started with a full sprint. Work has been especially busy, and all three kids are deep in the thick of it with school projects, deadlines, events… the whole thing. There is a lot going on, and I have been leaning hard on quick weeknight dinners. The meals that are fast, satisfying, and feel like more than they are. You know the ones.
This particular gem came out of a happy accident. I went to start dinner, reached for my garlic and onions, the backbone of approximately 90% of everything I cook, and found I was completely out of both. But what I did have was a couple of stalks of lemongrass, a knob of fresh ginger, and some limes looking a little sorry for themselves in the fruit bowl. So I improvised, and honestly? I think I like it better this way.
The lemongrass and ginger do everything you’d want garlic and onion to do, they’re fragrant, punchy, and deeply aromatic, but they bring this bright, almost citrusy warmth that is distinctly Southeast Asian and really bright. This was especially appreciated on a cold, rainy, and dark night. The maple syrup and tamari create a sticky, glossy glaze that coats the chicken beautifully, and the lime at the end is lovely and fresh. Serve with pan seared baby bok choi and jasmine rice for a quick and simple weeknight dinner.
After I pulled the chicken out of the pan, I threw in halved baby bok choy and let them pan-fry in all those leftover glazed bits. They picked up every bit of flavor in that pan and were arguably the best part, according to me. They were not the best part according to Marilla.
Sticky Lemongrass & Ginger Chicken
Prep time: 10 minutes (plus marinating) | Cook time: 15 minutes | Serves: 4
Ingredients
- 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 stalks fresh lemongrass, tender white parts only, finely minced
- 2 tablespoons fresh ginger, grated
- 3 tablespoons tamari (GF)
- 2 tablespoons maple syrup
- Juice of 2 limes, divided
- A big handful of fresh cilantro, chopped
- A splash of neutral oil for cooking
To serve: Jasmine rice and baby bok choy halves
Instructions
- Marinate. In a bowl, toss the chicken with the lemongrass, ginger, tamari, maple syrup, and the juice of one lime. Let it sit for at least 30 minutes — or up to four hours in the fridge if you have the time. The longer, the better.
- Sear. Heat a splash of oil in a large skillet or wok over medium-high heat. Add the chicken, reserving the marinade in the bowl. Sear until golden brown on all sides.
- Glaze. Pour the reserved marinade into the pan. Let it come to a simmer and bubble away for 3–5 minutes until it reduces into a thick, sticky glaze that clings to the chicken.
- Finish. Remove from heat, stir in the remaining lime juice, and top generously with the fresh cilantro.
- The bok choy. Remove the chicken to a plate. In the same pan — don’t wipe it out, that’s all the good stuff — add your baby bok choy halves cut-side down and let them cook for 3–4 minutes until caramelized and just tender. They will soak up every bit of flavor left in that pan.
- Serve over jasmine rice with the bok choy alongside.
A few notes: this marinade works just as well on salmon if you want to mix it up. Honey works in place of maple syrup.
I forgot to photograph the full plated dinner. That is just life right now. But here is the lovely caramelized chicken.
This one is going into permanent rotation — garlic outage or not.