Charred Lemongrass Chicken Bowl with Sticky Rice and Herb Salad

Ingredients

• 2 stalks lemongrass
• 3 cloves garlic
• 1 tbsp fresh ginger
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 1 tbsp neutral oil
• 12 oz chicken thighs (boneless, skinless)
• 1 cup sticky (glutinous) rice
• 1.5 cups water (for cooking rice)
• 1 small cucumber
• 0.5 cup fresh mint
• 0.5 cup fresh cilantro
• 2 stalks green onion
• 1 small lime
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 0.5 tsp chili flakes (optional)(optional)

Instructions

1. 1

   Prep (about 20 minutes): Finely chop lemongrass (or pound it into a paste). Mince garlic and grate ginger. In a bowl, mix soy sauce, fish sauce, brown sugar, lime juice, and neutral oil; stir in lemongrass, garlic, and ginger.

2. 2

   Marinate (while you prep): Slice chicken thighs into bite-size pieces. Toss with the lemongrass mixture and let sit 10 minutes (or up to 20) at room temperature.

3. 3

   Cook rice (about 25 minutes total cook time): Rinse sticky rice until water runs mostly clear. Cook with 1.5 cups water in a pot with a tight lid over medium-high until simmering, then reduce to low and cook until tender and sticky (about 15–18 minutes). Turn off heat and rest covered 5 minutes.

4. 4

   Char chicken (about 25 minutes total cook time): Heat a grill pan or skillet over high heat. Add chicken (scrape off excess marinade if it’s pooling too much). Cook 3–4 minutes per side, stirring occasionally, until charred and cooked through. If the pan dries out, add a small splash of water to help lift browned bits.

5. 5

   Make herb salad and lime dressing: Thinly slice cucumber. Chop mint, cilantro, and green onion. In a small bowl, whisk lime juice from the remaining lime, rice vinegar, sesame oil, and chili flakes (if using). Toss cucumber and herbs with the dressing.

6. 6

   Assemble: Spoon sticky rice into bowls, top with charred lemongrass chicken, and finish with herb salad.