Vietnamese Lemongrass Chicken Bowl

Get a quick Vietnamese fix with this lemongrass chicken bowl, featuring flavours you'd never expect in a healthy meal. The fragrant and spicy party in your mouth comes with a boost of freshness from cucumber, daikon and carrot – making sure you never miss out on the greens.

Yield: Serves 1
Prep Time: 10 mins
Cook Time: 15 mins
Difficulty Level: 2/5

Ingredients

• 2 small chicken thigh fillets (200 g)
• 3 tsps lemon grass paste
• ¼ tbsps dried chilli flakes
• 2 tsps vegetable oil
• 1 small carrot (70 g), sliced thinly
• 70 g daikon, sliced thinly
• 2 tbsps white wine vinegar
• 1 tsp caster (superfine) sugar
• ½ 250 g packed 90 sec microwave white rice
• 2 tsps light soy sauce
• 1 green onion, sliced thinly
• ½ Lebanese cucumber, sliced thinly
• 2 tbsps fresh coriander leaves
• 1½ tbsps mayonnaise
• 3 tsps sriracha chilli sauce
• 1 lime wedge

Steps

01. Combine chicken, lemon grass, chilli and oil in a small bowl, season; stand for 5 mins.

02. Meanwhile, combine carrot, daikon, vinegar and sugar in a medium bowl, season; stand for 5 mins. Drain.

03. Cook chicken on a heated oiled grill plate (or grill or barbecue) for 3 mins each side or until cooked through. Cut chicken thickly widthways.

04. Heat rice following manufacturer’s instructions; place in a bowl, drizzle with soy sauce; top with chicken, pickled vegetables, green onion, cucumber and coriander.

05. Combine mayonnaise and chilli sauce. Serve with chicken and lime wedge.

TIP For a vegetarian option, substitute firm tofu for chicken. If no sriracha sauce, substitute with whatever chilli sauce you have on hand, or use a little fresh seeded chilli. Lemon grass paste is available from the fresh food aisle of major supermarkets.Photo: bauersyndication.com.au