Name: Rice bowl with lemongrass chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 250g small chicken thigh fillets; 1 tablespoon lemongrass paste; ¼ teaspoon dried chilli flakes; 1 teaspoon vegetable oil; 1 small (60g) carrot, cut into matchsticks (using a julienne peeler); 2 tablespoons white wine vinegar; 1 teaspoon caster sugar; 125g microwave white rice; 2 teaspoons light soy sauce; 2 tablespoons mayonnaise; 1 tablespoon sriracha chilli sauce; thinly sliced green onion, cucumber wedges, fresh coriander leaves and lime cheeks, to serve

Rice bowl with lemongrass chicken

This fresh and zingy dinner for one is inspired by the flavours of the classic Vietnamese-French fusion sandwich banh mi.

dinner-sized bowl with chicken salad and smaller bowl with spoon with mayonnaise and sriracha

Serves 1

Prep

20M

Cook

10M

Marinate

30M

Total

30M

Ingredients

250g small chicken thigh fillets

1 tablespoon lemongrass paste

¼ teaspoon dried chilli flakes

1 teaspoon vegetable oil

1 small (60g) carrot, cut into matchsticks (using a julienne peeler)

2 tablespoons white wine vinegar

1 teaspoon caster sugar

125g microwave white rice

2 teaspoons light soy sauce

2 tablespoons mayonnaise

1 tablespoon sriracha chilli sauce

thinly sliced green onion, cucumber wedges, fresh coriander leaves and lime cheeks, to serve

Method

Combine chicken, lemongrass paste, chilli and oil in a large bowl; season. Cover; refrigerate for 30 minutes.

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

Cook chicken on a heated oiled grill plate (or barbecue) for 3-4 minutes each side or until cooked through. Cut chicken into thick slices.

Heat rice following packet instructions. Divide rice into serving bowls, drizzle with soy sauce. Top with chicken and pickled carrot.

Combine mayonnaise and sriracha in a small bowl.

Serve bánh mì bowls with sriracha mayonnaise, green onion, cucumber, coriander and lime cheeks.

Sriracha is a Thai-style chilli sauce available from selected supermarkets and Asian food stores. Substitute with whatever chilli sauce you have on hand, or use a little fresh seeded chilli. Leftover pickled carrot will keep, refrigerated in an airtight container for up to 1 week. Add it to sandwiches and other salads to make them sing. brightness.
Test Kitchen tip

Chicken rice bowl swaps

For variety, substitute green prawns or pork fillet for the chicken in this rice bowl recipe.

More mouths to feed? No problem, simply scale-up all the ingredients.

Looking for more dinner inspiration for solo dining?

Salmon with shaved cauliflower salad

Creamy carbonara

Fetta and capsicum pasta bake

Chicken stir fry with zucchini noodles

Plate of with pineapple slaw and a mustard pork cutlet.

Mustard pork cutlet with pineapple slaw

Pasta alla vodka

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