Lemongrass Chicken & Rice Bowls

Name: Lemongrass Chicken & Rice Bowls
Cook time: 20 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1/4 cup lemongrass, minced; 2 shallots, minced; 2 Thai chili peppers, minced; 3 garlic cloves, minced; 1 tablespoon ginger, minced; 3 tablespoon brown sugar; 1/2 tablespoon pepper; 1/2 teaspoon Chinese five spice powder; 1 tablespoon dark soy sauce; 1 tablespoon soy sauce; 1 tablespoon fish sauce; 1/4 cup peanut oil; 1.5 pounds chicken breast; 1/2 cup carrot, grated; 1/2 cup daikon radish, grated; 1/4 cup warm water; 1 teaspoon salt; 2 tablespoons sugar; 1/4 cup white vinegar; 2 tablespoons brown sugar; 1 lime, juiced; 2 tablespoons fish sauce; 1 garlic clove, minced; 1 teaspoon ginger, minced; 2 Thai chili peppers, minced; 1/4 cup warm water; 3 cups cooked jasmine rice; 1 English cucumber, sliced; 1/4 cup fresh mint; 1/4 cup cilantro

2 steps

Cook:20min

Updated at: Thu, 17 Aug 2023 00:16:13 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories863.4 kcal (43%)

Total Fat44.2 g (63%)

Carbs77.6 g (30%)

Sugars25 g (28%)

Protein41.7 g (83%)

Sodium2193.5 mg (110%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Instructions

Lemongrass Chicken

Step 1

Whisk together everything but the chicken in a small bowl for 1 minute until combined and sugar is starting to dissolved. Add the chicken chunks and stir to coat. Refrigerate over night or at least 4 hours.

Step 2

Preheat oven to 400°F. Spray a sheet pan with cooking spray and spread out marinated chicken. Bake for 15-20 minutes, until internal temperature reaches 165°F.