Vietnamese-Inspired Lemongrass Chicken Rice Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A fragrant and light rice 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 55 minutes, pairs skinless chicken thighs, lemongrass stalks, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1 lb skinless chicken thighs
• 2 stalks lemongrass stalks
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 cloves minced garlic
• 1 tsp grated ginger
• 1 1/2 cups jasmine rice
• 1 medium carrot
• 1/4 cup white vinegar
• 2 tbsp sugar
• 1/2 tsp salt
• 1 small cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 2 tbsp chopped roasted peanuts
• for serving lime wedges

Instructions

1. Step 1: Thinly slice 1 lb skinless chicken thighs into bite-sized pieces. Finely mince 2 stalks lemongrass (white parts only) to yield about 2 tbsp. In a bowl, combine minced lemongrass, 3 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp brown sugar, 2 cloves minced garlic, and 1 tsp grated ginger. Add chicken and marinate for 30 minutes.
2. Step 2: Meanwhile, rinse 1 1/2 cups jasmine rice under cold water until water runs clear. Cook rice according to package instructions, about 15 minutes.
3. Step 3: Peel and julienne 1 medium carrot. In a small bowl, whisk together 1/4 cup white vinegar, 2 tbsp sugar, and 1/2 tsp salt until sugar dissolves. Add carrot to this pickling liquid and let sit for 15 minutes.
4. Step 4: Slice 1 small cucumber into thin rounds and set aside.
5. Step 5: Heat a large skillet over medium-high heat. Add marinated chicken pieces and cook for 6-7 minutes, stirring occasionally, until chicken is cooked through and slightly caramelized.
6. Step 6: To assemble bowls, divide cooked jasmine rice among 4 bowls. Top each with cooked lemongrass chicken, pickled carrots, cucumber slices, 1 tbsp chopped fresh cilantro, 1 tbsp chopped fresh mint, and sprinkle 1/2 tbsp chopped roasted peanuts.
7. Step 7: Serve with lime wedges on the side to squeeze over just before eating.