Vietnamese · easy
Vietnamese Lemongrass Chicken Bowls
Caramelized ground chicken with lemongrass, garlic, and a light glaze over jasmine rice with cucumber and fresh herbs. All the brightness of Vietnamese food in a format kids will eat on the first try.
- 25 min
- Total
- 4
- Serves
- $12.50
- Est. cost
- 380
- Cal/serving
Dietary, as tagged
- Kid-friendly
- Dairy-free
- Gluten-free
Parent noteFish sauce smells strong but tastes savory in the finished dish. Set herbs and cucumber out as optional toppings.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Ground Chicken1 1/4 lbs
- Jasmine Rice1 1/2 cups
- Lemongrass Paste1 tbsp
- Garlic3 cloves, minced
- Shallot1 large, minced
- Fish Sauce1 1/2 tbsp
- Soy Sauce1 tbsp
- Brown Sugar1 tsp
- Cucumber1/2 medium, sliced thin
- Lime2 medium, cut into wedges
- Fresh Mint or Cilantro (optional)1/4 cup
Method
- 01
Cook jasmine rice according to package directions.
- 02
In a large skillet over high heat, cook ground chicken without stirring 3 minutes to develop browning. Break up and cook through, about 3 more minutes.
- 03
Push chicken to the sides. Add garlic, shallot, and lemongrass paste to the center. Cook 1 minute until fragrant.
- 04
Add fish sauce, soy sauce, brown sugar, and 2 tbsp water. Toss everything together and cook 2 minutes until sauce caramelizes.
- 05
Divide rice into bowls. Top with chicken mixture, sliced cucumber, and fresh mint or cilantro.
- 06
Squeeze a lime wedge over each bowl before serving.
- 380
- Calories
- 30g
- Protein
- 40g
- Carbs
- 10g
- Fat
Put this on Tuesday and forget it.
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