Lemongrass Chicken & Rice Bowls

Name: Lemongrass Chicken & Rice Bowls
Prep time: 18 min
Total time: 35 min
Yield: 4
Cuisine: Vietnamese
Ingredients: 1.5 lb chicken thigh, cut into bite-size pieces; 1.5 cups jasmine rice; 2 stalks lemongrass, tender inner portion finely minced; 4 cloves garlic, minced; 2 tbsp fish sauce; 1.5 tbsp brown sugar; 1 tbsp canola oil; 1 large cucumber, thinly sliced; 2 medium lime, cut into wedges; 0.5 bunch cilantro, leaves picked

Fragrant lemongrass chicken, fluffy rice, and cool cucumber make a bright, family-friendly dinner. Keep the lime wedges and herbs at the table for everyone to customize their bowl.

35 min in all
18 min hands-on
Serves 4
Simple
Freezes well

Allergen flags

Fish

Tonight flags allergens cautiously, from each ingredient. Always check the labels on what you buy.

Ingredients

Chicken thigh, cut into bite-size pieces1.5 lb
Jasmine rice1.5 cups
Lemongrass, tender inner portion finely minced2 stalks
Garlic, minced4 cloves
Fish sauce2 tbsp
Brown sugar1.5 tbsp
Canola oil1 tbsp
Cucumber, thinly sliced1 large
Lime, cut into wedges2 medium
Cilantro, leaves picked0.5 bunch

Method

1
Prep the ingredients
Cut the chicken thigh, mince the lemongrass and garlic, slice the cucumber, cut the lime into wedges, and pick the cilantro leaves.
2
Cook the rice
Combine the jasmine rice with 540 ml water in a medium saucepan; bring to a boil over high heat, cover, then cook over low heat without stirring.
12 min
Tip: Keep the lid closed while the rice cooks so steam stays in the pan.
3
Season the chicken
Stir the chicken thigh, lemongrass, garlic, fish sauce, brown sugar, 1/2 tsp salt, and a few grinds of black pepper together in a bowl until evenly coated.
4
Brown the chicken
Warm the canola oil in a large skillet over medium-high heat. Spread in the chicken thigh and cook, turning occasionally.
12 min
Tip: Cook in batches if the chicken crowds the skillet; crowded pieces steam instead of browning.
5
Build the bowls
Divide the jasmine rice and chicken thigh among bowls. Add cucumber, lime, and cilantro, then taste and adjust with 1/4 tsp salt or a few grinds of black pepper if needed.

Why Tonight would pick this

Ready in 35 minutes, so it fits a busy weeknight.
It freezes well, so nothing goes to waste.
A Vietnamese night to keep the week interesting.

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