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lemongrass chicken bowls recipe

Vietnamese-Inspired Lemongrass Chicken Bowls

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Ingredients Method Notes

Ingredients
  

Lemongrass Chicken Marinade
  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp fresh lemongrass inner core only, finely minced
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp coconut aminos or gluten-free tamari
  • 1 tbsp fish sauce
  • 1 tbsp avocado oil plus 1 tbsp for cooking
  • 1 tbsp coconut sugar or maple syrup
Bowl Assembly
  • 6 oz rice vermicelli noodles dry weight
  • 4 cups mixed greens or shredded romaine
  • 1 large cucumber sliced into half-moons
  • 2 medium carrots julienned or shredded
  • 1/2 cup fresh mint leaves roughly chopped
  • 1/2 cup fresh cilantro roughly chopped
Tangy Dressing (Nuoc Cham-Inspired)
  • 3 tbsp lime juice freshly squeezed
  • 3 tbsp water
  • 2 tbsp fish sauce
  • 2 tbsp maple syrup
  • 1 clove garlic finely minced
  • 1 tsp chili garlic sauce or finely chopped thai chili optional, for heat

Method
 

Prep the Chicken
  1. In a medium bowl, whisk together the minced lemongrass, garlic, ginger, coconut aminos, fish sauce, 1 tablespoon avocado oil, and coconut sugar. Add the chicken thighs, tossing to coat completely. Let marinate for at least 15 minutes (or up to overnight in the fridge).
Cook Noodles & Chicken
  1. Cook the rice vermicelli noodles according to the package directions (usually boiling for 3-4 minutes or soaking in hot water). Drain, rinse well under cold water to stop the cooking, and set aside.
  2. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the marinated chicken thighs (discard excess marinade). Cook for 5-6 minutes per side, until nicely browned, caramelized, and cooked through (internal temp of 165°F).
  3. Transfer the chicken to a cutting board. Let it rest for 5 minutes before slicing it into bite-sized strips.
Make Dressing & Assemble
  1. In a small jar or bowl, whisk together the lime juice, water, fish sauce, maple syrup, minced garlic, and chili if using. Set aside.
  2. Divide the mixed greens, cooked rice noodles, sliced cucumber, and shredded carrots among four meal prep containers or bowls. Top each with the sliced lemongrass chicken and a generous handful of fresh mint and cilantro.
  3. When ready to eat, drizzle the dressing over the top and toss everything together. Enjoy!

Notes

• Meal Prep Pro-Tip: Keep the dressing in separate small containers so the greens and noodles don't get soggy in the fridge during the week.
• Lemongrass Prep: Make sure to peel off the tough, woody outer layers of your lemongrass stalk. You only want to mince the tender, pale-yellow inner core!
• Serving Temp: These bowls are traditionally enjoyed cold or at room temperature, making them the absolute perfect grab-and-go lunch.