Lemongrass Chicken Bowl
Lemongrass Chicken Bowl
Ingredients
For the Chicken Marinade
- 4 chicken thighs, boneless, skinless
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon fish sauce
- 2 cloves garlic, minced
- 1 tablespoon lemongrass paste
- 1 teaspoon granulated sugar
For the Sauce
- 3 tablespoons fish sauce
- 3 tablespoons water
- 2 tablespoons granulated sugar
- 2 tablespoons lime juice, freshly squeezed
- 1 clove garlic, minced
- 1 Thai chilies, minced, or to taste
For the Bowl Assembly
- 2 tablespoons oil, neutral cooking oil, as needed for cooking
- 8 ounces vermicelli noodles
- 1/2 cucumber, sliced, for garnish
- 1 cup carrots, shredded, for garnish
- 1/4 cup fresh mint leaves, for garnish
- 1/4 cup fresh cilantro leaves, for garnish
- 2 tablespoons chopped nuts, such as peanuts, optional, for garnish
Instructions
- 1
Place the chicken thighs in a medium bowl. Add the dark soy sauce, light soy sauce, fish sauce, minced garlic, lemongrass paste, and granulated sugar to the chicken.
⏱️ 2 min
- 2
Using a glove, thoroughly mix the marinade into the chicken until each piece is well coated. Marinate the chicken for at least 15 minutes at room temperature, or longer in the refrigerator.
⏱️ 3 min
- 3
While the chicken marinates, prepare the sauce. In a separate small bowl, combine the fish sauce, water, granulated sugar, lime juice, minced garlic, and minced Thai chilies.
⏱️ 3 min
- 4
Mix the sauce thoroughly with a spoon until the sugar is dissolved and all ingredients are combined.
⏱️ 1 min
- 5
Heat the oil in a large pan or skillet over medium-high heat. Once hot, place the marinated chicken thighs in the pan, ensuring not to overcrowd it (cook in batches if necessary).
⏱️ 1 min
- 6
Sear the chicken for 4 to 5 minutes per side, until cooked through, golden brown, and caramelized.
⏱️ 10 min
- 7
Remove the cooked chicken from the pan and allow it to rest on a cutting board for a few minutes.
⏱️ 2 min
- 8
While the chicken rests, bring a pot of water to a rolling boil. Add the vermicelli noodles and cook according to package directions until al dente.
⏱️ 5 min
- 9
Drain the cooked noodles and rinse them thoroughly under cold water to stop the cooking process and prevent sticking. Set aside.
⏱️ 2 min
- 10
Thinly slice the rested cooked chicken against the grain.
⏱️ 2 min
- 11
To assemble the bowls, place a generous portion of the rinsed vermicelli noodles at the bottom of each serving bowl.
⏱️ 1 min
- 12
Arrange the sliced lemongrass chicken over the noodles. Artfully add the sliced cucumbers, shredded carrots, fresh mint leaves, and fresh cilantro leaves around the chicken and noodles.
⏱️ 2 min
- 13
Pour a desired amount of the prepared sauce over the entire bowl. Optionally, garnish with chopped nuts like peanuts.
⏱️ 1 min
- 14
Serve immediately and enjoy your high-protein Lemongrass Chicken Bowl!
Kitchen Tools
Nutrition Facts (per serving)
For the Chicken Marinade
- 4 chicken thighs, boneless, skinless
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon fish sauce
- 2 cloves garlic, minced
- 1 tablespoon lemongrass paste
- 1 teaspoon granulated sugar
For the Sauce
- 3 tablespoons fish sauce
- 3 tablespoons water
- 2 tablespoons granulated sugar
- 2 tablespoons lime juice, freshly squeezed
- 1 clove garlic, minced
- 1 Thai chilies, minced, or to taste
For the Bowl Assembly
- 2 tablespoons oil, neutral cooking oil, as needed for cooking
- 8 ounces vermicelli noodles
- 1/2 cucumber, sliced, for garnish
- 1 cup carrots, shredded, for garnish
- 1/4 cup fresh mint leaves, for garnish
- 1/4 cup fresh cilantro leaves, for garnish
- 2 tablespoons chopped nuts, such as peanuts, optional, for garnish
Instructions
- 1
Place the chicken thighs in a medium bowl. Add the dark soy sauce, light soy sauce, fish sauce, minced garlic, lemongrass paste, and granulated sugar to the chicken.
⏱️ 2 min - 2
Using a glove, thoroughly mix the marinade into the chicken until each piece is well coated. Marinate the chicken for at least 15 minutes at room temperature, or longer in the refrigerator.
⏱️ 3 min - 3
While the chicken marinates, prepare the sauce. In a separate small bowl, combine the fish sauce, water, granulated sugar, lime juice, minced garlic, and minced Thai chilies.
⏱️ 3 min - 4
Mix the sauce thoroughly with a spoon until the sugar is dissolved and all ingredients are combined.
⏱️ 1 min - 5
Heat the oil in a large pan or skillet over medium-high heat. Once hot, place the marinated chicken thighs in the pan, ensuring not to overcrowd it (cook in batches if necessary).
⏱️ 1 min - 6
Sear the chicken for 4 to 5 minutes per side, until cooked through, golden brown, and caramelized.
⏱️ 10 min - 7
Remove the cooked chicken from the pan and allow it to rest on a cutting board for a few minutes.
⏱️ 2 min - 8
While the chicken rests, bring a pot of water to a rolling boil. Add the vermicelli noodles and cook according to package directions until al dente.
⏱️ 5 min - 9
Drain the cooked noodles and rinse them thoroughly under cold water to stop the cooking process and prevent sticking. Set aside.
⏱️ 2 min - 10
Thinly slice the rested cooked chicken against the grain.
⏱️ 2 min - 11
To assemble the bowls, place a generous portion of the rinsed vermicelli noodles at the bottom of each serving bowl.
⏱️ 1 min - 12
Arrange the sliced lemongrass chicken over the noodles. Artfully add the sliced cucumbers, shredded carrots, fresh mint leaves, and fresh cilantro leaves around the chicken and noodles.
⏱️ 2 min - 13
Pour a desired amount of the prepared sauce over the entire bowl. Optionally, garnish with chopped nuts like peanuts.
⏱️ 1 min - 14
Serve immediately and enjoy your high-protein Lemongrass Chicken Bowl!