Lemongrass Chicken Rice Bowl Recipe

Thai cuisine · 473 calories

Lemongrass Chicken Rice Bowl recipe

About this recipe

The Lemongrass Chicken Rice Bowl is a vibrant and flavorful Asian-inspired dinner that combines tender marinated chicken, perfectly steamed long-grain rice, and a colorful medley of vegetables. The key to its irresistible taste lies in the aromatic marinade made from fresh lemongrass, garlic, ginger, and soy sauce, which infuses the chicken with layers of savory and citrusy notes. This dish is not only delicious but also nutritionally balanced, boasting 36 grams of protein to fuel your body and 6 grams of fiber for digestive health. Cooking this meal is a sensory experience as the fragrant aromas fill your kitchen, making the process enjoyable and rewarding. Serve it hot, garnished with fresh spring onions, for a satisfying dinner that feels both wholesome and indulgent.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • 100 g Lemongrass
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • - Red Chilli Powder
  • - Dark Soy Sauce-90 GM
  • 100 g Dabur Honey
  • 1 ltr Anveshan Cold Pressed Black Sesame Oil
  • 500 ml Oil (For Frying)
  • - Frozen Mixed Vegetables
  • 200 G Spring Onion(200Gm)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

  1. 1. Wash and rinse the rice thoroughly, then cook it with 400ml water until tender and fluffy.
  2. 2. Finely chop the lemongrass, garlic, ginger, and red chili for the marinade base.
  3. 3. In a bowl, mix soy sauce, honey, sesame oil, and the chopped aromatics to create a flavorful marinade.
  4. 4. Cut the chicken thighs into bite-sized pieces and marinate for at least 15 minutes.
  5. 5. Heat a pan on medium-high and sauté the marinated chicken until golden brown and cooked through.
  6. 6. Meanwhile, steam the frozen mixed vegetables until just tender and vibrant in color.
  7. 7. Once the chicken is cooked, pour in any remaining marinade and simmer for another 2 minutes.
  8. 8. Fluff the cooked rice and divide it evenly into two serving bowls.
  9. 9. Arrange the steamed vegetables alongside the rice in each bowl.
  10. 10. Top the rice and vegetables with the cooked lemongrass chicken.
  11. 11. Garnish with chopped spring onions and serve hot for an aromatic dinner.