Vietnamese-Style Lemongrass Chicken Rice Bowl

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 combining marinated lemongrass chicken with aromatic rice and fresh herbs for a balanced meal. This Vietnamese-inspired chicken recipe, ready in about 40 minutes, pairs chicken breast, lemongrass stalks, jasmine rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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: 20 min Cook: 20 min Serves 2 Vietnamese cuisine 420 cal/serving

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Ingredients

300 grams chicken breast
2 lemongrass stalks
1 cup jasmine rice
2 tbsp fish sauce
1 tbsp brown sugar
3 garlic cloves
2 tbsp vegetable oil
1 tbsp lime juice
handful cilantro
1/2 medium cucumber
1 small carrot
1/4 tsp chili flakes

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Instructions

Step 1: Rinse 1 cup jasmine rice and cook in 1 1/2 cups water in a rice cooker or saucepan until tender, about 15 minutes.
Step 2: Remove tough outer layers from 2 lemongrass stalks and finely mince the tender white parts. Mince 3 garlic cloves.
Step 3: In a bowl, combine minced lemongrass, garlic, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1 tbsp lime juice. Thinly slice 300 grams chicken breast and marinate in this mixture for 15 minutes.
Step 4: Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add marinated chicken slices and cook for 5-7 minutes until cooked through and slightly caramelized.
Step 5: Peel and julienne 1 small carrot and thinly slice 1/2 medium cucumber. Roughly chop a handful of cilantro.
Step 6: To assemble, place cooked jasmine rice in bowls, top with lemongrass chicken, cucumber, carrot, cilantro, and sprinkle 1/4 tsp chili flakes for a gentle heat.