30-Minute Lemongrass Ginger Chicken Rice Bowls with Pickled Veggies and Peanut Sauce

These Southeast Asian-inspired rice bowls are a flavor explosion in every bite. Tender chicken pieces are glazed with a fragrant lemongrass and ginger sauce, then nestled over a bed of rice mixed with crispy fried onions. A tangy quick-pickled carrot and radish topping adds brightness, while a rich peanut sauce brings it all together.

Best of all, this impressive dish comes together in just 30 minutes, making it perfect for a quick yet satisfying weeknight dinner. The combination of textures and flavors-crunchy, creamy, tangy and savory-will have everyone asking for seconds.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 ounce Lemongrass PureeView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

10 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 ounce Ginger PasteView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, trim and peel the carrot. Using a peeler, shave the carrot lengthwise into ribbons, rotating as you go, until you reach the core; discard the core. Trim and thinly slice the radishes. Trim and thinly slice the scallions, separating whites from greens.
3. In a medium microwave-safe bowl, combine carrot ribbons, radishes, vinegar, ¼ cup water, 2 teaspoons sugar and a pinch of salt. Microwave until tender, 1-2 minutes; set aside to cool.
4. In a small bowl, combine lemongrass puree, sweet soy glaze, half the ginger paste and 1 tablespoon water. Set aside.
5. Pat the chicken dry with paper towels; dice into ½-inch pieces. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add chicken and scallion whites; cook until golden brown and cooked through, 3-4 minutes. Add the lemongrass sauce and cook until thickened and chicken is coated, 1-2 minutes.
6. Fluff the rice with a fork; stir in crispy fried onions. In a second small bowl, whisk together peanut butter, chili sauce, 2 tablespoons warm water and 2 teaspoons of the pickling liquid from the vegetables. Spoon rice into bowls. Top with chicken and pickled vegetables (draining first). Drizzle with peanut sauce and garnish with scallion greens.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with shrimp, tofu or thinly sliced beef. Adjust cooking time as needed.

What can I use instead of sweet soy glaze?

You can mix 2 tablespoons soy sauce with 2 tablespoons brown sugar or honey as a substitute.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and chicken in the microwave and add fresh pickled veggies and sauce before serving.