Vietnamese Lemongrass Chicken Rice Bowl

A fragrant, savory chicken main dish inspired by Vietnamese cuisine. Succulent chicken thighs are infused with lemongrass and served over steamed rice with fresh herbs.

Steps

1. In a bowl, mix minced lemongrass, garlic, fish sauce, soy sauce, sugar, oil, and a pinch of salt and pepper. 2. Add chicken thigh and coat well; marinate for at least 10 minutes. 3. Heat a non-stick skillet over medium heat. Add marinated chicken and cook for 4-5 minutes on each side, until golden and cooked through. 4. Let rest for a minute, then slice the chicken. 5. Serve chicken slices over hot jasmine rice with cucumber, mint, cilantro, and lime wedge on the side.

1 boneless chicken thigh (120g) 1 stalk lemongrass (white part only, finely minced) 1 clove garlic (minced) 1 teaspoon fish sauce 1 teaspoon soy sauce 1 teaspoon sugar 1/2 tablespoon vegetable oil 100g cooked jasmine rice 3 cucumber slices A few fresh mint leaves A few fresh cilantro sprigs 1 lime wedge Salt and black pepper to taste