Poached Vietnamese Lemongrass Chicken Rice Bowl

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender poached chicken infused with fragrant lemongrass and ginger served over steamed jasmine rice with fresh herbs and crunchy vegetables. This vietnamese-inspired rice & grains ready in about 30 minutes pairs (about 1 lb) boneless chicken breasts, bruised and chopped lemongrass stalks, inch piece, sliced 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

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Instructions

  1. 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.
  2. 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.
  3. Step 3: While chicken cooks, rinse 1.5 cups jasmine rice under cold water until water runs clear. Cook rice according to package instructions.
  4. Step 4: Remove chicken from broth and let cool slightly. Thinly slice the chicken against the grain.
  5. Step 5: In a small bowl, whisk together 2 tbsp fish sauce and 1 tsp sugar until dissolved to make a dipping sauce.
  6. 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.
  7. 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.

Frequently asked questions

How long does Poached Vietnamese Lemongrass Chicken Rice Bowl take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Poached Vietnamese Lemongrass Chicken Rice Bowl?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep smashed garlic cloves from drying out.

Can I substitute ingredients in Poached Vietnamese Lemongrass Chicken Rice Bowl?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Poached Vietnamese Lemongrass Chicken Rice Bowl for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Poached Vietnamese Lemongrass Chicken Rice Bowl?

Vietnamese rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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