Lemongrass Chicken Rice Bowl (Com Ga Xa)

This balanced Vietnamese bowl delivers high-quality lean protein alongside digestive-friendly fresh herbs and pickled vegetables.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 800 g boneless skinless chicken thighs · 1152 kcal in the whole recipe
• 160 g white rice · 576 kcal in the whole recipe
• 2 stalks fresh lemongrass, finely minced
• 16 g garlic, minced · 24 kcal in the whole recipe
• 30 g shallot, finely diced · 22 kcal in the whole recipe
• 36 g fish sauce · 13 kcal in the whole recipe
• 32 g low-sodium soy sauce · 18 kcal in the whole recipe
• 6 g brown sugar · 23 kcal in the whole recipe
• 15 g lime juice · 4 kcal in the whole recipe
• 8 g canola oil · 72 kcal in the whole recipe
• 100 g carrot, julienned · 41 kcal in the whole recipe
• 100 g daikon radish, julienned · 16 kcal in the whole recipe
• 30 g vinegar · 6 kcal in the whole recipe
• 4 g sugar · 16 kcal in the whole recipe
• 150 g cucumber, sliced · 24 kcal in the whole recipe
• 130 g tomato, sliced · 23 kcal in the whole recipe
• 20 g green onion, chopped · 6 kcal in the whole recipe
• 10 g fresh cilantro, chopped · 2 kcal in the whole recipe

Method

1. Rinse the rice and cook according to package instructions; combine julienned carrot and radish with vinegar and sugar in a bowl to quick-pickle for 15 minutes.

   

2. Mix minced lemongrass, garlic, shallot, fish sauce, soy sauce, lime juice, and brown sugar together, then coat the chicken thighs and let marinate for 15 minutes.

   

3. Heat canola oil in a non-stick skillet over medium-high heat and sear chicken thighs for 5-6 minutes per side until golden brown and cooked through, then slice into strips.

   

4. Divide cooked rice into four serving bowls and top with sliced lemongrass chicken, cucumber, tomato, drained pickled carrots and radish, green onion, and fresh cilantro.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.