Lemongrass Chicken & Rice Bowls

Préparation

1. 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. 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

   Astuce: Keep the lid closed while the rice cooks so steam stays in the pan.

3. 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. 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

   Astuce: Cook in batches if the chicken crowds the skillet; crowded pieces steam instead of browning.

5. 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.