Vietnamese Lemongrass Chicken Rice Bowl

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Vietnamese Lemongrass Chicken Rice Bowl AI-generated image
30 minTotal time
EasyDifficulty
590kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Chicken thigh Boneless, skinless chicken breast, cut into similar-sized pieces
  • Jasmine rice Long-grain white rice
  • Fresh mint An equal amount of Thai basil leaves
  • Lime A lemon wedge

Nutrition per serving

Estimated values for 1 serving, 590 kcal

Protein34 g
Carbohydrates69 g
Fat19 g

Fiber 2 g · Sugar 7 g · Sodium 1050 mg

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Tender chicken is infused with fragrant lemongrass, garlic, and fish sauce, then served over rice with crisp cucumber and fresh herbs. A squeeze of lime brings a bright finish to this satisfying Vietnamese-inspired main dish.

Main Dish Vietnamese

Steps

  1. Rinse the rice until the water runs mostly clear. Cook according to the package directions.
  2. In a bowl, combine the chicken, lemongrass, garlic, fish sauce, soy sauce, and brown sugar. Let marinate for 10 minutes.
  3. Heat the oil in a skillet over medium-high heat. Add the chicken and marinade in a single layer.
  4. Cook for 8–10 minutes, turning occasionally, until the chicken is browned and cooked through and the sauce has reduced to a glossy coating.
  5. Spoon the rice into a bowl and top with the chicken, cucumber, mint, and cilantro. Serve with the lime wedge to squeeze over the top.

Tips for Vietnamese Lemongrass Chicken Rice Bowl

  • Choose a skillet wide enough to keep the chicken in a mostly single layer; crowding can make it steam instead of brown.
  • The lemongrass should smell citrusy and fragrant, with no tough woody pieces in the finished chicken.
  • Cook extra rice ahead and chill it promptly for a quicker bowl another day.

Drink pairing

A dry, aromatic Riesling
Its crisp acidity and citrus notes complement the lemongrass, lime, and savory chicken.

0% option: Sparkling water with lime

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Store herbs and cucumber separately if possible; reheat the chicken and rice until steaming hot.

Frequently asked questions

How can I tell when the chicken is done?
Cut into the largest piece: it should be opaque throughout, with no pink center, and the juices should run clear.

Can I marinate the chicken ahead?
Yes. Cover and refrigerate it for up to 12 hours; add the cucumber and herbs just before serving so they stay crisp and fresh.

What does lemongrass add to the dish?
It gives the chicken a bright, citrusy aroma. Use the tender pale inner portion and mince it finely for a pleasant texture.
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