Charred Lemongrass Chicken Bowl with Peanut-Lime Slaw

Ingredients

• 300 g chicken thighs (boneless, skinless)
• 2 tbsp lemongrass paste
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tsp honey
• 1 tbsp neutral oil
• 250 g cabbage (green or napa), shredded
• 1 medium carrot, julienned
• 3 tbsp peanut butter
• 2 tbsp water (for dressing)
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp chili flakes or sriracha(optional)
• 2 cups cooked jasmine rice
• to taste salt(optional)

Instructions

1. 1

   Prep (15 minutes): In a bowl, mix lemongrass paste, soy sauce, lime juice, honey, and minced garlic. Slice chicken into bite-size pieces and toss with the marinade.

2. 2

   Cook (20 minutes): Heat oil in a large skillet over high heat. Add chicken in a single layer and cook 4–6 minutes, stirring occasionally, until browned and lightly charred. Add any remaining marinade and cook 6–8 minutes more until cooked through.

3. 3

   Make slaw while chicken cooks: In a large bowl, combine shredded cabbage and carrot. Whisk peanut butter, rice vinegar, lime juice (about 1 tbsp more if desired), water, and chili flakes/sriracha until smooth and pourable. Toss slaw with the dressing.

4. 4

   Assemble: Divide rice into bowls, top with charred lemongrass chicken, and spoon peanut-lime slaw over the top. Serve immediately.