Lemongrass-Ginger Chicken Rice Bowls
with Crispy Onion Rice, Quick-Pickled Veggies & Peanut Sauce
- Sesame
- Soy
- Wheat
- Peanuts
In this Southeast Asian street food–style bowI, tender lemongrass-ginger-glazed chicken is nestled over crispy fried onion rice. It’s topped with pickled vegetables for tangy contrast and drizzled with a rich and creamy peanut sauce. And get this: It’s all ready in a quick 30 minutes, perfect for elevating your weeknight dinner game!
Ingredients
3 ounce
Carrot
2 ounce
Lemongrass Puree
2 ounce
Sweet Thai Chili Sauce
10 teaspoon
White Wine Vinegar
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
3 unit
Radishes
12 ounce
Chicken Cutlets
1 unit
Peanut Butter
(Contains: Peanuts)
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
½ ounce
Ginger Paste
¾ cup
White Rice
Not included in your delivery
2 teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes.
-
Keep covered off heat until ready to serve.
-
While rice cooks, trim and peel carrot. Using peeler, shave carrot lengthwise into ribbons, rotating as you go, until you get to the core; discard core. Trim and thinly slice radishes. Trim and thinly slice scallions, separating whites from greens.
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In a medium microwave-safe bowl, combine carrot ribbons, radishes, vinegar, ¼ cup water, 2 tsp sugar, and a pinch of salt (½ cup water and 4 tsp sugar for 4 servings).
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Microwave until tender, 1-2 minutes; set aside to cool.
-
In a small bowl, combine lemongrass puree, sweet soy glaze, half the ginger paste, and 1 TBSP water (all the ginger paste and 2 TBSP water for 4 servings).
-
Pat chicken* dry with paper towels; dice into ½-inch pieces.
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Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and scallion whites; cook until golden brown and cooked through, 3-4 minutes.
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Add lemongrass sauce and cook until sauce has thickened and chicken is coated, 1-2 minutes.
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Fluff rice with a fork; stir in crispy fried onions.
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In a second small bowl, whisk together peanut butter, chili sauce, 2 TBSP warm water, and 2 tsp veggie pickling liquid (4 TBSP warm water and 4 tsp veggie pickling liquid for 4 servings).
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Spoon rice into bowls. Top with chicken and pickled vegetables (draining first). Drizzle with peanut sauce and garnish with scallion greens. Serve.
