By Sasha Gordanier
Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Season the lemongrass-marinated chicken thighs with salt and black pepper.
Add the chicken to the skillet and cook for about 5-6 minutes on each side or until fully cooked and golden brown. Internal temperature should reach 165°F (75°C).
While the chicken is cooking, slice the cucumber thinly.
Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
In serving bowls, divide the cooked jasmine rice.
Top the rice with the sliced chicken, pickled carrots & daikon, sliced cucumber, and cilantro leaves.
Drizzle Sriracha mayo over the top as desired.
Serve immediately and enjoy your Vietnamese Lemongrass Chicken Rice Bowl!
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This Vietnamese Rice Bowl Lunch Dinner recipe is ready in 30 minutes and features Lemongrass-marinated chicken thighs, Cooked jasmine rice, Pickled carrots & daikon and other delicious ingredients. Contains 550 calories total.
Heat a large skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Season the lemongrass-marinated chicken thighs with salt and black pepper.
Add the chicken to the skillet and cook for about 5-6 minutes on each side or until fully cooked and golden brown. Internal temperature should reach 165°F (75°C).
While the chicken is cooking, slice the cucumber thinly.
Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
In serving bowls, divide the cooked jasmine rice.
Top the rice with the sliced chicken, pickled carrots & daikon, sliced cucumber, and cilantro leaves.
Drizzle Sriracha mayo over the top as desired.
Serve immediately and enjoy your Vietnamese Lemongrass Chicken Rice Bowl!
Calories per Serving: 550
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