Lemongrass Chicken Bowl with Coconut-Lime Rice and Quick Pickles

Ingredients

• 1 cup Jasmine rice
• 1/2 cup Coconut milk
• 2 tbsp Lime juice
• 1 tbsp Lemongrass paste
• 2 tbsp Soy sauce
• 1 tbsp Fish sauce(optional)
• 1 tsp Brown sugar
• 2 cloves Garlic
• 1 tsp Fresh ginger
• 12 oz Chicken thighs (boneless, skinless)
• 1 tbsp Neutral oil (for cooking)
• 1 medium Carrots
• 1/2 lb Daikon radish
• 1/4 cup Rice vinegar
• 2 tbsp Water
• 1/4 tsp Salt
• 1/4 tsp Red pepper flakes(optional)
• 1 tsp Lime zest
• 2 tbsp Cilantro (optional garnish)(optional)

Instructions

1. 1

   Prep (about 20 minutes): Rinse rice. Grate or mince garlic and ginger. Cut chicken into bite-size pieces. Slice carrots and daikon into thin matchsticks.

2. 2

   Make quick pickles (during prep/cook): In a bowl, stir rice vinegar, water, salt, and (if using) red pepper flakes. Add carrots and daikon; toss and set aside to pickle.

3. 3

   Cook coconut-lime rice (about 15 minutes of the cook time): In a pot, combine rice with 1 1/4 cups water, coconut milk, lime juice, and lime zest. Bring to a simmer, cover, and cook until rice is tender and liquid is absorbed (about 12–15 minutes). Turn off heat and keep covered.

4. 4

   Char-grill/quick-sear chicken (about 10 minutes of the cook time): Toss chicken with lemongrass paste, soy sauce, fish sauce (if using), brown sugar, garlic, and ginger. Heat oil in a skillet over medium-high. Cook chicken in a single layer until browned and cooked through, 4–6 minutes, then stir and cook 2–4 minutes more until no longer pink.

5. 5

   Assemble: Fluff rice, divide into bowls, top with chicken, and spoon over quick pickles. Garnish with cilantro if desired. Serve immediately.