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Lemongrass Chicken Rice Bowl

Lemongrass Chicken Rice Bowl

Serves: 4 Prep: 20 mins Cook: 25 mins Total: 45 mins

A vibrant and fragrant rice bowl topped with caramelised lemongrass chicken, fresh vegetables, and zesty lime. Light, satisfying, and packed with Southeast Asian flavour.



 

Ingredients

For the Lemongrass Chicken

  • 500g chicken thighs, boneless and skinless
  • 2 stalks lemongrass, finely minced (tender inner part only)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar or honey
  • 1 tbsp vegetable oil

For the Rice Bowl

  • 300g jasmine rice
  • 1 cucumber, sliced
  • 1 carrot, grated
  • Spring onions, sliced
  • Fresh coriander (optional)
  • Lime wedges, to serve

Instructions

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Marinate the Chicken

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  1. Step 1

    Slice the chicken into bite-sized pieces.

  2. Step 2

    Mix lemongrass, garlic, ginger, soy sauce, fish sauce, sugar, and oil.

  3. Step 3

    Add chicken, coat well, and marinate for at least 15 minutes.

Cook the Rice

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  1. Step 4

    Rinse the jasmine rice until water runs clear.

  2. Step 5

    Cook according to packet instructions and keep warm.

Cook the Chicken

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  1. Step 6

    Heat a pan over medium-high heat.

  2. Step 7

    Add the marinated chicken and cook for 6–8 minutes until caramelised and cooked through.

Assemble the Bowls

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  1. Step 8

    Divide rice between bowls.

  2. Step 9

    Top with lemongrass chicken, cucumber, carrot, and spring onions.

Serve

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  1. Step 10

    Finish with fresh herbs if using and a squeeze of lime.

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