Vietnamese Lemongrass Chicken Meal Prep
Vietnamese Lemongrass Chicken Meal Prep
Ingredients
For the Chicken
- 2 pounds chicken thighs, skinless, boneless, raw
For the Marinade
- 2 tablespoons lemongrass, minced
- 4 cloves garlic, minced
- 2 tablespoons shallot, thinly diced
- 2 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon fish sauce, (Phu Quoc brand recommended)
- 1 tablespoon brown sugar
- 2 tablespoons honey
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 2 seconds cooking spray oil
For the Side Vegetables and Rice
- 2 carrot, sliced into small circles
- 2 Persian cucumber, sliced into long strips
- 2 cups cabbage, grated or chopped into small pieces
- 3 cups cooked rice
For the Dipping Sauce
- 1 tablespoon lime juice
- 4 tablespoons granulated sugar
- 2 tablespoons fish sauce, (Phu Quoc brand recommended)
- 4 cloves garlic, minced
- 4 tablespoons water
- 2 red chili pepper, small, Thai chili, thinly diced
Instructions
- 1
Prepare all vegetables for the side and sauce: Thinly dice the shallot and red Thai chilis. Slice the cucumbers into long strips. Slice the carrots into small circles. Chop the cabbage into small pieces. Mince the garlic for both the marinade and the sauce.
⏱️ 10 min
- 2
In a large bowl, combine the minced lemongrass, minced garlic (for marinade), diced shallots, oyster sauce, soy sauce, fish sauce (for marinade), brown sugar, and honey. Add the chicken thighs and mix thoroughly to ensure all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
⏱️ 5 min
- 3
While the chicken is marinating, prepare the dipping sauce. In a small bowl, whisk together the lime juice, granulated sugar, fish sauce (for sauce), minced garlic (for sauce), water, and thinly diced red Thai chilis until the sugar is dissolved.
⏱️ 5 min
- 4
Heat a large pan or skillet over medium heat. Coat the pan with cooking spray oil. Once hot, add the marinated chicken thighs in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through and has a nice char. Season with additional salt and pepper to taste during cooking.
⏱️ 15 min
- 5
To assemble the meal prep containers (4 total): Divide the cooked rice evenly among the containers. Then, distribute the sliced carrots, sliced cucumbers, and chopped cabbage evenly into each container. Finally, add the cooked lemongrass chicken to each container.
⏱️ 5 min
- 6
Serve each meal prep container with a portion of the prepared dipping sauce on the side. These meal preps can be stored in the refrigerator for up to 3-4 days.
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Lemongrass Chicken Meal Prep
For the Chicken
- 2 pounds chicken thighs, skinless, boneless, raw
For the Marinade
- 2 tablespoons lemongrass, minced
- 4 cloves garlic, minced
- 2 tablespoons shallot, thinly diced
- 2 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon fish sauce, (Phu Quoc brand recommended)
- 1 tablespoon brown sugar
- 2 tablespoons honey
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 2 seconds cooking spray oil
For the Side Vegetables and Rice
- 2 carrot, sliced into small circles
- 2 Persian cucumber, sliced into long strips
- 2 cups cabbage, grated or chopped into small pieces
- 3 cups cooked rice
For the Dipping Sauce
- 1 tablespoon lime juice
- 4 tablespoons granulated sugar
- 2 tablespoons fish sauce, (Phu Quoc brand recommended)
- 4 cloves garlic, minced
- 4 tablespoons water
- 2 red chili pepper, small, Thai chili, thinly diced
Instructions
- 1
Prepare all vegetables for the side and sauce: Thinly dice the shallot and red Thai chilis. Slice the cucumbers into long strips. Slice the carrots into small circles. Chop the cabbage into small pieces. Mince the garlic for both the marinade and the sauce.
⏱️ 10 min - 2
In a large bowl, combine the minced lemongrass, minced garlic (for marinade), diced shallots, oyster sauce, soy sauce, fish sauce (for marinade), brown sugar, and honey. Add the chicken thighs and mix thoroughly to ensure all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
⏱️ 5 min - 3
While the chicken is marinating, prepare the dipping sauce. In a small bowl, whisk together the lime juice, granulated sugar, fish sauce (for sauce), minced garlic (for sauce), water, and thinly diced red Thai chilis until the sugar is dissolved.
⏱️ 5 min - 4
Heat a large pan or skillet over medium heat. Coat the pan with cooking spray oil. Once hot, add the marinated chicken thighs in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through and has a nice char. Season with additional salt and pepper to taste during cooking.
⏱️ 15 min - 5
To assemble the meal prep containers (4 total): Divide the cooked rice evenly among the containers. Then, distribute the sliced carrots, sliced cucumbers, and chopped cabbage evenly into each container. Finally, add the cooked lemongrass chicken to each container.
⏱️ 5 min - 6
Serve each meal prep container with a portion of the prepared dipping sauce on the side. These meal preps can be stored in the refrigerator for up to 3-4 days.