Vietnamese-inspired
Vietnamese Lemongrass Chicken Rice Bowls
Caramelized lemongrass chicken, jasmine rice, pickled vegetables, cucumber, herbs, peanuts, and lime make a bright meal-prep bowl.
Lemongrass chicken bowls answer a real weeknight question: how do I make chicken and rice feel bright instead of plain?
Lemongrass, fish sauce, lime, garlic, and a little sugar give the chicken browned edges and a fragrant marinade.
The bowl needs contrast as much as it needs protein.
Quick pickled carrots and daikon, cucumber, mint, cilantro, and peanuts make the rice and chicken feel balanced.
I keep this Vietnamese-inspired rather than claiming a traditional version.
It is built for a home kitchen, with clear timing and ingredients that are realistic for repeat cooking.
For something else to cook in the same spirit, try Rice Bowl Meal Prep Recipes or Latin Mojo Chicken Rice Bowls.
Directions
- Whisk lemongrass, fish sauce, 1 tablespoon lime juice, brown sugar, garlic, and 1/2 teaspoon salt.
- Coat chicken with the marinade and let it sit for 20 minutes while preparing the vegetables.
- Toss carrots and daikon with rice vinegar, 1 tablespoon lime juice, and remaining salt. Let stand until serving.
- Heat oil in a skillet over medium-high heat. Cook chicken for 5 to 6 minutes per side, until browned and cooked through.
- Rest chicken for 5 minutes, then slice across the grain.
- Build bowls with rice, chicken, pickled vegetables, cucumber, herbs, peanuts, and the remaining lime juice.
Nutrition
Nutrition Information
Estimated per serving: 610 calories, 42 g protein, 72 g carbohydrates, 17 g fat.
Variations
Recipe Variations
- Use rice noodles instead of rice.
- Add sliced jalapeno or chile crisp for heat.
- Serve with a fried egg for a larger dinner.
Notes
- Use only the pale tender part of lemongrass or the texture can be woody.
- Chicken thighs stay juicier than breasts in this quick marinade.
- Keep pickles and herbs separate for meal prep so they stay fresh.
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