Poached Vietnamese Lemongrass Chicken Rice Bowl

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender poached chicken infused with fragrant lemongrass and ginger served over steamed jasmine rice with fresh herbs and crunchy vegetables. This Vietnamese-inspired rice and grain recipe, ready in about 30 minutes, pairs boneless chicken breasts, lemongrass stalks, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Vietnamese cuisine 350 cal/serving

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Ingredients

2 (about 1 lb) boneless chicken breasts
2, bruised and chopped lemongrass stalks
2-inch piece, sliced fresh ginger
3, smashed garlic cloves
6 cups water
1.5 cups, rinsed jasmine rice
1/2 medium, thinly sliced cucumber
1 medium, julienned carrot
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
for serving lime wedges
2 tbsp fish sauce
1 tsp sugar
2 tbsp chopped peanuts
optional, to taste chili flakes

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Instructions

Step 1: In a large pot, combine 6 cups water with 2 bruised and chopped lemongrass stalks, 2-inch sliced fresh ginger, and 3 smashed garlic cloves. Bring to a gentle boil over medium-high heat.
Step 2: Add 2 boneless chicken breasts to the pot, reduce heat to low, cover, and poach for 15 minutes until the chicken is cooked through and tender.
Step 3: While chicken cooks, rinse 1.5 cups jasmine rice under cold water until water runs clear. Cook rice according to package instructions.
Step 4: Remove chicken from broth and let cool slightly. Thinly slice the chicken against the grain.
Step 5: In a small bowl, whisk together 2 tbsp fish sauce and 1 tsp sugar until dissolved to make a dipping sauce.
Step 6: Assemble bowls by placing steamed jasmine rice at the base, topped with sliced chicken, 1/2 sliced cucumber, 1 julienned carrot, and a handful of fresh mint and cilantro leaves.
Step 7: Drizzle with fish sauce mixture, sprinkle 2 tbsp chopped peanuts and chili flakes if desired. Serve with lime wedges on the side for squeezing.