Lemongrass Chicken Rice Bowls

Redondo

Juicy grilled lemongrass chicken over warm jasmine rice, drizzled with homemade nuoc cham sauce and topped with crisp veggies. Simple, vibrant, and comforting—this Vietnamese-inspired bowl is perfect for meal prep or weeknight dinners.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 4 bowls

Course: Dinner, Lunch

Cuisine: Asian Fusion, Vietnamese

Calories: 535

Ingredients Equipment Method Notes

Ingredients

1 kg boneless chicken thighs
4 tbsp fish sauce
4 stalks lemongrass, white part minced
4 cloves garlic, minced
3 tbsp honey
1 tsp black pepper
2 tbsp soy sauce
1/4 tsp cayenne pepper (optional)
2 cups cooked jasmine rice
1 cup shredded carrots
1 cup sliced cucumber
1 tbsp fresh cilantro or mint leaves

Equipment

skillet for searing chicken
Mixing bowl for marinating
tongs for flipping chicken

Method

Whisk together lemongrass, fish sauce, soy sauce, honey, garlic, and pepper to make the marinade.
Coat chicken thoroughly and marinate for at least 30 minutes, or up to overnight in the refrigerator.
Grill or pan-sear chicken 5 minutes per side over medium heat until golden and cooked through.
Let rest for a few minutes, then slice and serve over warm rice with fresh vegetables and nuoc cham sauce.

Notes

Marinate the chicken ahead of time for deeper flavor. This dish works beautifully grilled, baked, or pan-seared. Serve warm with rice or chilled over salad for a light, refreshing meal.