Lemongrass Chicken Rice Bowl
Juicy lemongrass chicken over rice with quick pickles, cucumber, herbs, and a bright fish sauce dressing.
Prep
25 minutes
Cook
18 minutes
Level
Easy
Serves
4
Illustrated recipe card
Save it like a tiny cooking poster
A clean hand-drawn guide with ingredients, visual step placeholders, tips, and quick actions for saving or sharing.
Instructions
- 1
Marinate chicken with minced lemongrass, garlic, fish sauce, and brown sugar.
- 2
Cook rice and prepare quick carrot pickles.
- 3
Sear chicken until caramelized and cooked through.
- 4
Slice chicken and arrange it over rice with cucumber, herbs, and pickles.
- 5
Spoon fish sauce dressing over the bowl before serving.
Tips
Use only the tender lower part of lemongrass and mince it finely.
Let the chicken rest before slicing so the juices stay in the meat.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store chicken, rice, and fresh toppings separately for up to 3 days.
- Keep dressing in a small jar and add it right before eating.
Substitutions
- Use pork, shrimp, or tofu instead of chicken.
- Use mint, cilantro, Thai basil, or any mix of soft herbs.
What to Serve With
- Serve with lime wedges and extra herbs.
- Add a fried egg for a more filling bowl.
Common Mistakes
- Do not use woody lemongrass tops because they stay fibrous.
- Do not pour dressing over the bowl too early or the vegetables soften.
Recipe FAQ
Can I grill the chicken?
Yes. Grill over medium-high heat until charred at the edges and cooked through.
Can I make the pickles ahead?
Yes. Quick pickles can be made a day ahead and kept chilled.
Keep cooking
Related recipes
More flavors from the same country or nearby pantry style.
Banh Mi Bowl
A rice bowl inspired by banh mi with pork, pickled vegetables, cucumber, herbs, and spicy mayo.
Vietnamese Fresh Spring Rolls
Light rice paper rolls packed with shrimp, noodles, herbs, lettuce, cucumber, and a creamy peanut dipping sauce.