Vietnamese Lemongrass Chicken Rice Bowl

Ingredients

• 3/4 cup cooked jasmine rice
• 200 g chicken thigh (boneless, thin strips)
• 1 tbsp lemongrass paste (or minced lemongrass)
• 2 cloves garlic (minced)
• 1 tsp ginger (grated)
• 1 1/2 tbsp coconut aminos
• 1 1/2 tbsp rice vinegar
• 1 tsp brown sugar
• 2 tbsp water(optional)
• 1/3 cup carrot (thin ribbons)
• 1/2 cup cucumber (thin slices)
• 1/4 cup fresh cilantro(optional)
• 1 tbsp neutral oil

Instructions

1. 1

   In a bowl, mix rice vinegar, brown sugar, and (optional) water until dissolved. Toss carrots and let sit 5–10 minutes.

2. 2

   In another bowl, combine coconut aminos, lemongrass paste, garlic, and ginger. Add chicken and toss.

3. 3

   Heat a skillet over medium-high heat with neutral oil. Cook chicken 7–9 minutes until browned and cooked through.

4. 4

   Assemble: rice in a bowl, top with chicken, add pickled carrots and fresh cucumber, and cilantro if using.