In Good FlavorThis Lemongrass Chicken Rice Bowl features boneless chicken thighs marinated in a lemongrass mixture, served with jasmine rice and edamame. It’s fragrant, aromatic, and easy to prepare, making it perfect for a weeknight dinner. This light meal is one that the whole family will enjoy!
I am a fan of a complete meal served in a bowl. That’s why I enjoy dishes like Vietnamese Ground Pork Rice Noodle Bowl and Chicken Pineapple and Rice. Like those, this Lemongrass Chicken Rice Bowl is flavor-packed, easy to make, and served as a meal in a bowl.
What is lemongrass?
It happens to be one of my favorite herbs. As the name suggests, it is a type of grass. Widely used in Southeast Asian cuisine, lemongrass has citrusy and gingery notes. I use it a lot in my Vietnamese recipes. The pale inner part of the lower third of the stalk is edible. The upper fibrous leafy section can be used to infuse flavor but is not suited for eating.
Lemongrass comes in long stalks and is difficult to find in regular grocery stores. To make this chicken rice bowl recipe accessible to everyone with ingredients available at local supermarkets, I decided to use lemongrass paste. This product comes in a squeezable tube, and I find it among the prepackaged fresh herbs in the produce section. To use it, simply squeeze out the amount you need. So easy!
Ingredients needed:
- Chicken thighs—boneless and skinless.
- Lemongrass paste—provides the flavor of lemongrass and ease of use.
- Fish sauce, oyster sauce, and soy sauce—for saltiness, umami, and color.
- Dark brown sugar—balances the saltiness, enhance color and caramelization.
- Sesame oil and canola oil—used in the marinade for moisture. They also emulsify, help carry flavors, and distribute heat for even cooking.
- Cornstarch—to thicken the marinade.
- Water—to make the marinade and cook the rice.
- Jasmine rice—long-grain rice that has a fragrant and floral aroma.
- Shelled edamame—fresh or frozen can be used.
- Salt and black pepper—for seasoning.
- Toasted sesame seeds—to add a toasted nuttiness to the edamame.
Recipe highlights:
- Combine the lemongrass paste with the marinade ingredients. Marinate the chicken thighs in two-thirds of the marinade and reserve the remaining one-third. Let the chicken marinate for at least 2 hours or overnight in the refrigerator.
- To thicken the reserved marinade, boil it with water and add a cornstarch slurry in a small saucepan. Set aside three tablespoons to glaze the chicken; the rest will be drizzled over the rice when plating.
- Cook the chicken in a preheated 400° F air fryer for 15 to 18 minutes, flipping halfway through and brushing with the thickened marinade. The recipe card below provides instructions for a baking alternative.
- To prepare the edamame, boil it for 3 minutes, then drain, reserving 2 tablespoons of the cooking water. Add the seasonings to the reserved water and pour it over the edamame. Continue cooking until the water evaporates.
- To prepare the rice, bring the water to a boil. Then, reduce the heat to low and add the rice. Cover the pot and simmer for 12 to 15 minutes or until all the water is absorbed. Remove from heat and let it rest for 10 minutes before fluffing with a fork.
- To serve, place rice in a bowl and drizzle it with the thickened marinade. Add sliced chicken and edamame on top.
- Detailed instructions are in the recipe card section below.
Can you use chicken breasts?
I prefer chicken thighs because they are more flavorful and stay moist. However, you can substitute chicken breasts for thighs. Keep in mind that breasts are leaner than thighs and can dry out easily. You may need to adjust the cooking time. Generally, chicken breasts cook faster, but their size and thickness also affect cooking time.
To check for doneness, the general rule is that chicken is cooked when it is no longer pink and the juices run clear. If you are unsure, use an instant-read thermometer. The chicken is done when it reaches 165° F.
Is marinating necessary?
Although the rice bowl recipe is easy to prepare, you should plan ahead, as chicken requires some marination time. Even though the marinade takes only a couple of minutes to assemble, allow at least two hours to marinate for the flavors to infuse into the chicken. Better yet, marinate the night before for maximum flavor absorption. When you’re ready the next day, all you need to do is cook!
Once the chicken is marinated, the dish comes together quickly, making it a perfect weeknight dinner. The chicken, rice, and edamame can be cooked in 20 minutes!
Two cooking options for the chicken:
I prefer using the air fryer because this method produces more caramelization. The chicken thighs in this post were cooked in an air fryer, but I also included oven-baked instructions in the recipe card below.
If you use an air fryer, you might need to cook in two batches, depending on its size. I have a 7-quart capacity air fryer, which can accommodate all four thighs in one batch.
The advantage of baking is that it can be completed in one batch. However, the chicken will not achieve as much coloring as air frying, even if you finish it with broiling. Choose the method that suits you best!
What kind of rice is best?
I pair the chicken with jasmine rice because its delicate floral aroma complements the lemongrass flavor. However, you can choose any variety of rice you prefer and prepare it according to the package directions, as the cooking time and water amount can vary depending on the variety.
If you want instant rice or ready-made rice packets, that’s perfectly fine, too! I won’t judge! 🙂
Edamame substitutions:
The edamame is prepared simply to complement the chicken and let it shine. You can substitute it with other vegetables if you prefer. Here are some ideas:
- steamed baby bok choy
- steamed or oven-roasted broccoli
- skillet cooked snow peas
- julienned fresh cucumber
Certainly, you can skip the vegetable altogether (that’s how my husband prefers it). The rice bowl will still be fantastic!
How to store:
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. If you want to freeze the chicken, place it in an airtight container for up to 3 months. For best results, defrost overnight in the refrigerator before reheating.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- Air fryer—this large 3-pound, 7-quart model features fat removal technology, making it ideal for families. It also has five cooking presets.
- Saucepan with a lid—This 2-quart tri-ply stainless steel pan has a glass cover, making it perfect for cooking rice and monitoring water absorption without lifting the lid. It features measuring marks, is induction compatible, and is oven-safe up to 500° F.
- Small saucepan—for thickening the marinade.
- Rubber spatula—for stirring and scraping. This set of five various silicone spatulas is heat-resistant up to 500° F.
- Kitchen tongs—to handle the chicken.
- Instant-read thermometer—this takes an accurate temperature in 2 to 4 seconds, with an automatic switch-off feature after 10 seconds. It is easy to clean and waterproof.
- Small wire whisk—used for whisking the marinade.
- Pastry brush—for applying the glaze onto the chicken.
- Gallon-size ziplock bag—for marinating the chicken in.
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Lemongrass Chicken Rice Bowl
Description
This Lemongrass Chicken Rice Bowl features boneless chicken thighs marinated in a lemongrass mixture, served with jasmine rice and edamame. It’s fragrant, aromatic, and easy to prepare, making it perfect for a weeknight dinner. This light meal is one that the whole family will enjoy!
Ingredients
For the rice:
For the edamame:
Instructions
- In a small bowl, combine lemongrass paste, fish sauce, soy sauce, oyster sauce, brown sugar, sesame oil, and canola oil. Whisk together and set aside.
- Unfold the chicken thighs and use a sharp knife to make a shallow cut through the thick areas so they can cook evenly. Place the thighs in a large ziplock storage bag. Add 2/3 of the lemongrass marinade (refrigerate the remaining third until ready to use). Seal the bag and massage it to work the marinade into the chicken. Refrigerate for at least two hours; overnight is recommended.
- To air fry, preheat the air fryer to 400° F. Spray the basket with cooking spray. Arrange the chicken thighs in the basket, laying them flat without overlapping. Cook for 15 to 18 minutes, flipping them over and glazing both sides with the reserved thickened marinade (see step 5 for instructions) after 8 minutes. Continue cooking with the underside facing up until the thickest part reaches an internal temperature of 165° F.
- To bake, preheat the oven to 400° F. Arrange the thighs on a greased baking sheet, ensuring they are flat and spaced apart. Bake for 12 minutes. Flip the chicken over and continue baking with the underside facing up for another 8 to 10 minutes or until the juices run clear. Glaze both sides with the reserved thickened marinade (see step 5 for instructions). Turn the oven to broil on high and position the rack in the upper half of the oven. Broil on high for a few minutes to caramelize the exterior and finish cooking. The thighs are done when an instant-read thermometer reaches 165° F.
- While the chicken cooks, thicken the marinade. In a small saucepan over medium heat, combine the reserved marinade and water (keeping aside 2 teaspoons of water). Bring the mixture to a boil. Meanwhile, add the cornstarch to the 2 teaspoons of water and whisk until smooth. Add this mixture to the boiling marinade to thicken it slightly, then remove from heat. Use 3 tablespoons of this to glaze the chicken and reserve the other half for drizzling over the rice. Avoid dipping the brush into the marinade intended for the rice because it’s been in contact with partially cooked chicken.
- Bring a small pot of water to a boil on high heat to cook the edamame. You want enough water to cover the edamame once its added. Add the edamame and cook for 3 minutes on medium heat. Reserve 2 tablespoons of the liquid in a small bowl, then drain the remaining liquid. Add sesame oil and soy sauce to the reserved liquid and pour it over the edamame, mixing to distribute evenly. Add salt and a pinch of black pepper, and cook for 1 minute on medium heat or until the liquid is absorbed. Finally, drizzle with toasted sesame seeds.
- To serve, place rice in a bowl and drizzle it with some of the reserved marinade. Slice the chicken and add it to the bowl with the edamame. Garnish with chopped scallion or cilantro, if desired.
- Makes 4 servings.
- Add the rice and water to a saucepan that is three to four times taller than the rice level. This size of pan prevents water from bubbling over during cooking. Bring to a boil, then reduce the heat to low and cook for 12 to 15 minutes, or until all the water has been absorbed. Remove from heat and let it rest for 10 minutes before fluffing with a fork.
To cook the rice:
Notes:
- * If you use regular long-grain or medium-grain rice, increase the water to 2 1/4 cups.
- Start the rice before cooking the chicken. You’ll want the rice ready by the time you plate the chicken.
- If you have the time, allow the chicken to sit at room temperature for 15-20 minutes to remove the chill before cooking.
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