Vietnamese Lemongrass Chicken Bowl
Pan-seared lemongrass chicken over jasmine rice with pickled carrots, fresh herbs, and a bright lime-fish sauce drizzle. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Toss shredded carrots with white vinegar and a pinch of salt. Set aside to quick-pickle while you cook.
Step 2
Pat chicken dry. Mix minced lemongrass with 1 tbsp salt and coat both sides generously.
Step 3
Heat oil in a 12-inch skillet over medium-high until shimmering, about 90 seconds.
Step 4
Sear chicken 6–7 minutes per side without moving. Edges should look golden; internal temp 165°F.
Step 5
Whisk fish sauce with lime juice and 2 tbsp water. Slice cooked chicken and drizzle with sauce.
Step 6
Divide rice between bowls. Top with sliced chicken, pickled carrots, and fresh herbs. Serve immediately.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- small bowl
- whisk
- serving spoons
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