Salty Lemongrass Chicken Rice Bowl
This vibrant Thai-inspired rice bowl features tender chicken marinated in a savory blend of lemongrass, garlic, and soy sauce. Served over fluffy jasmine rice, it's a quick and satisfying lunch option bursting with authentic Thai flavors.
Prep Time
30 min
Difficulty
Easy
Servings
2
Calories
450 kcal
Instructions
- 1
Finely mince the lemongrass (tender inner part only) and garlic.
~5 min - 2
In a large bowl, combine the minced lemongrass, garlic, soy sauce, and sesame oil. Add the chicken breast, cut into bite-sized pieces, and marinate for at least 15 minutes.
~15 min - 3
While the chicken marinates, rinse the jasmine rice and cook it according to package directions (typically 1 cup rice to 2 cups water in a saucepan, bring to a boil, then simmer covered for 15-20 minutes).
~20 min - 4
Heat vegetable oil in a frying pan over medium-high heat. Add the marinated chicken and stir-fry until cooked through and golden brown, about 5-7 minutes.
~7 min - 5
Slice the green onions. Serve the cooked chicken over the jasmine rice and garnish with sliced green onions.
~2 min
Tips
- For an extra burst of flavor, add a pinch of white pepper to the marinade.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently.
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