Street-Style Vietnamese Lemongrass Chicken Rice Bowl

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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.

A vibrant bowl featuring marinated lemongrass chicken served over jasmine rice with fresh herbs and pickled vegetables. This Vietnamese-inspired rice and grain recipe, ready in about 50 minutes, pairs chicken thighs boneless, lemongrass stalks, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 40 min Cook: 10 min Serves 4 Vietnamese cuisine 450 cal/serving

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Ingredients

1 lb, thinly sliced chicken thighs boneless
2 finely minced lemongrass stalks
3 minced garlic cloves
2 tbsp fish sauce
1 tbsp brown sugar
2 tbsp vegetable oil
3 cups jasmine rice cooked
1 medium shredded carrot
1/2 cup shredded daikon radish
1/4 cup rice vinegar
2 tbsp sugar
1/2 tsp salt
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh cilantro leaves
2 tbsp chopped roasted peanuts
4 lime wedges

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Instructions

Step 1: In a bowl, combine 1 lb thinly sliced boneless chicken thighs with 2 finely minced lemongrass stalks, 3 minced garlic cloves, 2 tbsp fish sauce, and 1 tbsp brown sugar. Marinate for at least 30 minutes.
Step 2: For pickled veggies, mix 1/4 cup rice vinegar, 2 tbsp sugar, and 1/2 tsp salt until dissolved. Add 1 shredded carrot and 1/2 cup shredded daikon radish, toss, and let sit for 20 minutes.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Sauté marinated chicken for 5-7 minutes until browned and cooked through with fragrant lemongrass aroma.
Step 4: Divide 3 cups cooked jasmine rice among 4 bowls. Top each with cooked lemongrass chicken, pickled carrot and daikon mixture, 1/4 cup chopped fresh mint, 1/4 cup chopped fresh cilantro, and 2 tbsp chopped roasted peanuts.
Step 5: Serve with lime wedges to squeeze over the bowl for bright acidity and extra flavor.