Spicy Lemongrass Chicken Rice Bowl
This vibrant rice bowl features tender chicken marinated in a zesty blend of lemongrass, chili, and fish sauce, stir-fried to perfection. Served over fluffy jasmine rice with fresh herbs and crunchy toppings, it's a flavor explosion perfect for a quick and satisfying lunch.
Prep Time
30 min
Difficulty
Easy
Servings
2
Calories
450 kcal
Instructions
- 1
Cook jasmine rice according to package instructions (approx. 15-20 minutes).
~20 min - 2
Finely chop the white part of lemongrass, mince garlic, finely chop red chili (remove seeds for less heat), and grate or mince ginger.
~5 min - 3
Cut chicken into bite-sized pieces. In a large bowl, combine chicken with chopped lemongrass, garlic, chili, ginger, fish sauce, soy sauce, and brown sugar. Marinate for at least 10 minutes.
~10 min - 4
Heat vegetable oil in a frying pan over medium-high heat. Add the marinated chicken and stir-fry until cooked through and slightly browned (approx. 5-7 minutes).
~7 min - 5
To serve, divide cooked rice between two bowls. Top with the stir-fried lemongrass chicken. Garnish with fresh cilantro and toasted sesame seeds. Serve with lime wedges.
~2 min
Tips
- For extra flavor, you can add sliced bell peppers or snap peas to the stir-fry during the last few minutes of cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.
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