Lemongrass Chicken Rice Bowls

Name: Lemongrass Chicken Rice Bowls
Total time: 45 min
Yield: 4 servings
Ingredients: 750 g Boneless skinless chicken thighs; 300 g Jasmine rice; 450 ml Water; 2 stalks Fresh lemongrass; 3 cloves Garlic; 1.5 tbsp Fish sauce; 2 tsp Brown sugar; 2 tbsp Canola oil; 250 g Cucumber; 180 g Carrot; 15 g Cilantro; 2 whole Lime; 0.25 tsp Black pepper

Golden chicken, finely chopped lemongrass and cool cucumber make an easy rice bowl with plenty of fresh crunch.

45 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs750 g
Jasmine rice300 g
Water450 ml
Fresh lemongrass2 stalks
Garlic3 cloves
Fish sauce1.5 tbsp
Brown sugar2 tsp
Canola oil2 tbsp
Cucumber250 g
Carrot180 g
Cilantro15 g
Lime2 whole
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish in fish sauce. Check sauce labels for wheat and other allergens.

Method

Prepare the bowl ingredients

Wash the produce. Trim the lemongrass and peel away tough outer layers; finely mince only the tender lower 8 cm. Mince the garlic, slice the cucumber and grate the carrot. Chop the cilantro and cut one lime into wedges. Keep these ready-to-eat ingredients away from raw chicken.

Cook the rice

Rinse the rice and drain. Put it in a covered saucepan with the 450 ml water. Bring to a boil, reduce to the lowest heat and cook covered for 12–15 minutes, or follow the rice package if its water ratio differs. Take off the heat and leave covered for 10 minutes.

Brown the chicken

Mix lemongrass, garlic, fish sauce, sugar, pepper, 1 tbsp oil and the juice of the other lime. Coat the chicken in a separate bowl. Heat the remaining oil in a wide nonstick skillet over medium heat. Cook the thighs for about 7–9 minutes per side, lowering the heat if the coating colours too quickly. Check every thigh reaches 74°C (165°F) in its thickest part; continue cooking if needed. Discard any marinade left in the raw-chicken bowl.

Build four bowls

Rest the cooked chicken on a clean board for 5 minutes, then slice. Divide the rice, cucumber and carrot between four bowls, add chicken and cilantro, and serve with the lime wedges. Refrigerate leftovers in shallow containers within 2 hours.

A fine mince lets the tender lemongrass cook into the coating rather than leaving woody pieces.

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