Lemongrass Chicken Bowl with Garlic-Chili Sauce and Sesame Greens

Ingredients

• 2 tbsp lemongrass (fresh, lower stalks), finely minced
• 3 cloves garlic
• 12 oz chicken thighs (boneless, skinless)
• 2 tbsp soy sauce
• 1 tsp fish sauce(optional)
• 1 tsp brown sugar(optional)
• 2 tbsp neutral oil (for cooking)
• 1 tbsp chili garlic sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp sesame seeds
• 10 oz baby bok choy (or other leafy greens)
• 2 tbsp water(optional)
• 1.5 cups cooked jasmine rice

Instructions

1. 1

   Prep (15 minutes): Mince lemongrass and garlic. Slice chicken into bite-size pieces. Toss chicken with lemongrass, 1 tbsp soy sauce, and (if using) fish sauce and brown sugar.

2. 2

   Cook (20 minutes): Heat 1 tbsp oil in a large skillet over medium-high. Add chicken in a single layer and cook 6–8 minutes, stirring occasionally, until browned and cooked through.

3. 3

   Make garlic-chili glaze: In a small bowl, mix chili garlic sauce, rice vinegar, remaining 1 tbsp soy sauce, and sesame oil. Add to the skillet with 2 tbsp water if needed; simmer 2–3 minutes until glossy and lightly thickened.

4. 4

   Sesame sauté greens: Push chicken to one side. Add remaining 1 tbsp oil and bok choy. Sauté 3–4 minutes until wilted and tender-crisp.

5. 5

   Serve: Spoon rice into bowls, top with chicken and greens, and finish with sesame seeds.