Description
A fragrant and flavorful Vietnamese dish featuring marinated lemongrass chicken served over rice with fresh vegetables.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs
- 2 tablespoons lemongrass, minced
- 3 cloves garlic, minced
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- 1 teaspoon black pepper
- 4 cups cooked jasmine rice
- 1 cucumber, thinly sliced
- 1 cup shredded carrots
- 1 cup cilantro, chopped
- Lime wedges for serving
- Sliced chili for garnish (optional)
Instructions
- In a bowl, combine minced lemongrass, garlic, fish sauce, soy sauce, brown sugar, vegetable oil, and black pepper. Mix well.
- Add chicken thighs to the marinade and let it sit for at least 30 minutes, or up to 2 hours in the refrigerator.
- Heat a grill or skillet over medium-high heat. Cook the marinated chicken for about 5-7 minutes on each side or until fully cooked and golden brown.
- Remove the chicken from the heat and let it rest for a few minutes before slicing it.
- To assemble the bowls, divide the cooked rice among serving bowls, top with sliced lemongrass chicken, cucumber slices, shredded carrots, and cilantro.
- Serve with lime wedges and sliced chili on the side for extra flavor.
Notes
- For best flavor, marinate the chicken for a longer duration.
- You can substitute chicken thighs with chicken breasts if preferred.
- Feel free to add other fresh vegetables like bell peppers or radishes.
Keywords: Vietnamese lemongrass chicken bowls, lemongrass chicken recipe, Vietnamese cuisine, easy chicken bowls, healthy dinner recipes