Vietnamese · Dinner
Lemongrass Chicken Rice Bowl
Grilled chicken thigh marinated in lemongrass, garlic, fish sauce and brown sugar, sliced over steamed jasmine rice with pickled carrot and daikon, cucumber, cilantro and nuoc cham. Finished with crushed peanuts and scallion for a savory-sweet, tangy Vietnamese profile.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
565Calories
42.3gProtein
17.4gFat
56.8gCarbs
18.2gSugar
3.9gFiber
1780mgSodium
193mgChol
4.6gSat Fat
890mgPotassium
75mgCalcium
3.4mgIron
0.6mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Mince lemongrass core and garlic, then whisk with fish sauce, brown sugar and vegetable oil until sugar dissolves.
2
Marinate
Toss sliced chicken thigh in marinade, cover and refrigerate 2 hours until flavors fully penetrate the meat.
3
Pickle
Toss julienned carrot and daikon with rice vinegar and sugar, set aside 15 minutes until vegetables turn translucent.
4
Sear
Heat grill pan over medium-high, cook marinated chicken 3 to 4 minutes per side until browned and cooked through.
5
Plate
Spoon rice into bowl, arrange chicken, pickled vegetables and cucumber around it, drizzle nuoc cham made from lime juice, fish sauce, sugar, water and sliced chili, scatter cilantro, scallion and crushed peanuts on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 22 stalk lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp brown sugar
- 1 tsp1 tsp vegetable oil
- 1 1/2 cup270g jasmine rice
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 4 tbsp4 tbsp rice vinegar
- 1 tsp1 tsp sugar
- 11 cucumber
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp sugar
- 4 tbsp4 tbsp water
- 11 chili
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp scallion
- 2 tbsp2 tbsp roasted peanuts
