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.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve the bowls with lime wedges on the side and a drizzle of sriracha or chili sauce, if desired.

Nutrition Facts

Serving size	(2233.2g)

Amount per serving	% Daily Value*
Calories	2128.2

Total Fat 80.1g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat 16.9g
Cholesterol 494.4mg	0%
Sodium 7528.4mg	0%
Total Carbohydrate 211.4g	0%
Dietary Fiber 13.5g	0%
Total Sugars 31.5g
Protein 145.2g	0%

Vitamin D 0IU	0%
Calcium 564.7mg	0%
Iron 19.5mg	0%
Potassium 3542.7mg	0%

*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.

Source of Calories

Fat: 33.6%

Protein: 27.0%

Carbs: 39.4%