Zesty Lemongrass Chicken Bowls
Ingredients: The ingredient amounts are for three portions.
- Chicken Breast 4 (125g or 4.4oz per breast)
- Cucumber 1 whole
- Basmati Rice 60g or 2.1oz, per portion
- Cabbage 100g or 3.5oz
- Carrot 1, medium
- Lime Juice 1 lime
- Red Onion ½, small
- Water 2 tbsp
- Garlic 4 cloves
- Oyster Sauce 1.5 tbsp
- Fish Sauce 2.5 tbsp
- Honey 1 tbsp
- Soy Sauce 1 tbsp
- Sugar 2 tsp
- Lemongrass 1 tbsp
- Red Chilli 1
- Black Pepper & Salt to taste
- Brown Sugar ½ tsp
Instructions:
Julienne the cucumber, slice the carrot into thin rounds, and finely shred the
cabbage. Set aside.
In a bowl, combine 1tbsp chopped lemongrass, 2 garlic cloves, 1/2 small red onion,
1 tbsp soy sauce, 1.5 tbsp oyster sauce, 1/2 tbsp fish sauce, 1/2 tbsp brown sugar,
and 1 tbsp honey. Add the sliced chicken breasts and toss well. Cover and
marinate in the fridge for 30 minutes to 2 hours.
Heat a non-stick pan over medium heat (around 180°C / 350°F) and spray lightly
with cooking oil. Add the marinated chicken and cook for 10–12 minutes, turning
occasionally, until golden and cooked through. Season lightly with salt and pepper
to taste.
In a small bowl, stir together lime juice, 2 tsp sugar, 1 tbsp fish sauce, 2 minced
garlic cloves, 2 tbsp water, and chili until the sugar dissolves.
In each meal prep container, add the cooked rice, 1/3 of the carrot, cucumber, and
cabbage, 1/3 of the cooked lemongrass chicken. Drizzle with the sauce.
