Lemongrass Chicken Bowl with Teriyaki-Style Soy Ginger Glaze

Ingredients

• 300 g boneless skinless chicken thighs
• 2 stalks lemongrass
• 3 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp fresh ginger (grated)
• 2 cloves garlic (minced)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch(optional)
• 1 tbsp water(optional)
• 2 cups cooked jasmine or white rice
• 2 cups broccoli florets
• 1 tbsp neutral oil (for pan)
• 1 tsp lime juice(optional)
• 1 tsp sesame seeds (optional garnish)(optional)
• 2 tbsp green onion (optional garnish)(optional)

Instructions

1. 1

   Prep (15 minutes): Trim and finely mince the lemongrass; cut chicken into bite-size pieces. In a bowl, mix soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, and sesame oil. If using cornstarch, stir it into the water to make a slurry.

2. 2

   Cook (20 minutes): Heat a large skillet or grill pan with neutral oil over medium-high heat. Add chicken and cook 6–8 minutes, stirring, until browned. Add lemongrass and cook 1 minute, then pour in the soy-ginger glaze. Simmer 3–4 minutes until glossy; stir in the cornstarch slurry (if using) and cook 1 minute more to thicken.

3. 3

   Finish: Steam broccoli until bright green and tender-crisp (about 5–6 minutes). Divide rice into bowls, top with broccoli and lemongrass chicken, and spoon any extra glaze over the top. Garnish with lime juice, sesame seeds, and green onion if desired.