Charred Lemongrass Chicken Bowl with Cucumber-Jasmine Rice

Ingredients

• 300 g Chicken thighs, boneless skinless
• 2 tbsp Lemongrass, finely minced (or paste)
• 2 cloves Garlic, minced
• 1.5 tbsp Soy sauce
• 1 tbsp Fish sauce
• 1 tsp Brown sugar
• 1 tbsp Lime juice
• 1 tbsp Neutral oil (for cooking)
• 1 cup Jasmine rice
• 1.5 cups Water (for rice)
• 1 cup Cucumber, diced
• 2 tbsp Jasmine tea (or jasmine rice seasoning water)(optional)
• 1 tbsp Fish sauce (for drizzle)
• 2 tbsp Lime juice (for drizzle)
• 1 tsp Honey (or sugar) (for drizzle)
• 0.5 tsp Chili flakes (optional)(optional)
• 0.25 tsp Salt (to taste)(optional)
• 2 tbsp Fresh cilantro or Thai basil (optional garnish)(optional)

Instructions

1. 1

   Prep (15 minutes): Mince lemongrass and garlic. In a bowl, mix lemongrass, garlic, soy sauce, fish sauce, brown sugar, and lime juice. Toss chicken with the marinade and let sit while you cook the rice.

2. 2

   Cook rice (about 15 minutes, within total cook time): Rinse jasmine rice. Cook with water until tender and fluffy. Stir in jasmine tea (if using) and fluff.

3. 3

   Char chicken (about 5 minutes, within total cook time): Heat a skillet or grill pan over high heat with oil. Remove excess marinade (leave some for flavor) and cook chicken 3–4 minutes per side until charred and cooked through. Rest 2 minutes, then slice.

4. 4

   Assemble: Toss cucumber with a pinch of salt (optional). Mix fish sauce, lime juice, and honey for the drizzle (add chili flakes if using). Serve sliced chicken over jasmine rice with cucumber and drizzle sauce.