Lemongrass Chicken Bowl with Rice & Cucumber
Pan-seared chicken infused with bright lemongrass and garlic, served over steamed rice with cool sliced cucumbers. Fresh, fragrant, and on the table in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Pat chicken dry with paper towels. Cut into bite-sized cubes, about 1.5 inches each.
Step 2
Heat 1 tbsp oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
Step 3
Add minced lemongrass and garlic. Stir constantly for 30 seconds until fragrant.
Step 4
Add chicken cubes and fish sauce. Cook, stirring occasionally, until chicken is cooked through, 6–7 minutes.
Step 5
Divide warm rice into bowls. Top with lemongrass chicken and its pan sauce.
Step 6
Arrange cucumber slices on the side. Serve immediately.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- paper towels
- wooden spoon or spatula
- rice cooker or pot (for pre-cooked rice)
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