Lemongrass Chicken Bnh M Bowls
Transform your weeknight dinner routine with these vibrant and flavorful Lemongrass Chicken Bánh Mì Bowls! Inspired by the iconic Vietnamese sandwich, this bowl delivers all the best elements in a lighter, easier-to-assemble format. Tender, juicy chicken thighs are marinated in a fragrant blend of lemongrass, garlic, soy sauce, and fish sauce, then perfectly charred for a smoky, caramelized finish. Paired with fluffy jasmine rice, crisp pickled vegetables, and an aromatic medley of fresh cilantro and mint, each bite is a delicious balance of savory, tangy, and herbal flavors. Quick-pickled carrots, cucumbers, and radishes lend a refreshing crunch, while a squeeze of lime and optional sriracha bring the dish to life. With just 20 minutes of prep time, this vibrant lemongrass chicken recipe is the ultimate crowd-pleaser for busy weeknights or easy meal prepping.
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Recipe Information
Ingredients
- 1 lb Chicken thighs (boneless, skinless)
- 2 stalks Lemongrass stalks (tough outer layers removed, minced)
- 3 cloves Garlic (minced)
- 3 tbsp Soy sauce
- 2 tbsp Fish sauce
- 1 tbsp Brown sugar
- 2 tbsp Vegetable oil
- 2 cups Jasmine rice
- 2.5 cups Water
- 1 large Carrot (julienned or shredded)
- 1 small Cucumber (sliced into matchsticks)
- 4 medium Radishes (thinly sliced)
- 0.5 cup Fresh cilantro leaves
- 0.25 cup Fresh mint leaves
- 3 tbsp Rice vinegar
- 2 tsp Sugar
- 1 tsp Salt
- 4 pieces Lime wedges
- 2 tbsp Sriracha or chili sauce (optional for serving)
Instructions
Begin by preparing the chicken marinade. In a bowl, combine the minced lemongrass, garlic, soy sauce, fish sauce, brown sugar, and 1 tablespoon of vegetable oil. Mix well.
Place the chicken thighs in a resealable plastic bag or bowl, and pour the marinade over the chicken. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
While the chicken marinates, prepare the rice. Rinse the jasmine rice in cold water until the water runs clear. In a medium saucepan, combine the rice with 2.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.
Prepare the pickled vegetables. In a small bowl, whisk together the rice vinegar, sugar, and 1/2 teaspoon of salt. Add the julienned carrots, cucumber matchsticks, and thinly sliced radishes to the vinegar mixture. Toss to coat and let sit for at least 15 minutes.
Heat the remaining 1 tablespoon of vegetable oil in a skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Cook the chicken for about 5-6 minutes per side, or until fully cooked and charred in spots. Remove from the pan and let rest for 5 minutes before slicing.
Assemble the bowls by dividing the cooked jasmine rice among four serving bowls. Top the rice with the sliced lemongrass chicken, pickled vegetables, fresh cilantro, and mint leaves.
Serve the bowls with lime wedges on the side and a drizzle of sriracha or chili sauce, if desired.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 7528 mg | 327% | |
| Total Carbohydrate | 211.4 g | 77% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 31.5 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3543 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
