Lemongrass Chicken Rice Bowls

Ingredients

• 1 ½ lbs chicken thighs(paid link)
• 2 tbsp lemongrass paste(paid link)
• 3 cloves garlic(paid link)
• 1 inch ginger(paid link)
• ¼ cup soy sauce(paid link)
• ¼ cup lime juice(paid link)
• 1 tbsp fish sauce(paid link)
• 1 tbsp brown sugar(paid link)
• 2 tbsp vegetable oil(paid link)
• 2 cup rice(paid link)
• 4 cup water(paid link)
• 1 medium cucumber(paid link)
• 2 medium carrots(paid link)
• 1 medium red bell pepper(paid link)
• ½ cup cilantro(paid link)
• ¼ cup mint(paid link)
• 2 medium scallions(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)

Instructions

1. 1

   Prepare the marinade: Finely mince the garlic and ginger. In a bowl, combine lemongrass paste, minced garlic, minced ginger, soy sauce, lime juice, fish sauce, brown sugar, 1 tbsp vegetable oil, 1 tsp salt, and 0.5 tsp black pepper.

2. 2

   Marinate the chicken: Cut chicken thighs into bite-sized pieces. Add chicken to the marinade, toss to coat, and let it marinate for at least 20 minutes at room temperature, or up to 4 hours in the refrigerator.

3. 3

   Cook the rice: Rinse the rice. In a saucepan, combine rice and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until water is absorbed. Let stand for 5 minutes, then fluff with a fork.

   15 min

4. 4

   Prepare the vegetables and herbs: Thinly slice cucumber, julienne carrots, thinly slice red bell pepper, chop cilantro and mint, and thinly slice scallions.

5. 5

   Cook the chicken: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, or until browned and cooked through.

   5 min

6. 6

   Assemble the bowls: Divide the cooked rice among four bowls. Top with the cooked chicken, sliced cucumber, julienned carrots, sliced red bell pepper, chopped cilantro, chopped mint, and sliced scallions. Drizzle with additional lime juice or a light dressing if desired.

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