Vietnamese Lemongrass Chicken Rice Bowls
By Recipes Worth Cooking Test Kitchen

Prep Time: 28 minutes
Cook Time: 16 minutes
Servings: 4
Difficulty: Medium
Cuisine: Vietnamese-inspired

Description:
Caramelized lemongrass chicken, jasmine rice, pickled vegetables, cucumber, herbs, peanuts, and lime make a bright meal-prep bowl.

Ingredients:
- 3.00 Clove garlic
- 1.00 Teaspoon kosher salt
- 3.00 Tablespoon lime juice
- 0.33 Cup rice vinegar
- 1.00 Cup cucumber
- 1.00 Tablespoon brown sugar
- 1.00 Tablespoon neutral oil
- 0.33 Cup cilantro
- 1.00 Cup carrots
- 0.33 Cup mint
- 2.00 Tablespoon fish sauce
- 2.00 Tablespoon lemongrass
- 4.00 Cup cooked jasmine rice
- 0.25 Cup roasted peanuts
- 1.50 Pound boneless chicken thighs
- 1.00 Cup daikon radish

Instructions:
<ol><li>Whisk lemongrass, fish sauce, 1 tablespoon lime juice, brown sugar, garlic, and 1/2 teaspoon salt.</li><li>Coat chicken with the marinade and let it sit for 20 minutes while preparing the vegetables.</li><li>Toss carrots and daikon with rice vinegar, 1 tablespoon lime juice, and remaining salt. Let stand until serving.</li><li>Heat oil in a skillet over medium-high heat. Cook chicken for 5 to 6 minutes per side, until browned and cooked through.</li><li>Rest chicken for 5 minutes, then slice across the grain.</li><li>Build bowls with rice, chicken, pickled vegetables, cucumber, herbs, peanuts, and the remaining lime juice.</li></ol>

Notes:
<ul><li>Use only the pale tender part of lemongrass or the texture can be woody.</li><li>Chicken thighs stay juicier than breasts in this quick marinade.</li><li>Keep pickles and herbs separate for meal prep so they stay fresh.</li></ul>

Source: https://recipesworthcooking.com/vietnamese-lemongrass-chicken-rice-bowls/export/