This bowl is Suvie’s take on the classic Vietnamese grilled chicken with lemongrass. We’ve slow cooked the chicken thighs in a marinade of lime juice, fish sauce, garlic and shallots for maximum tenderness. The carrot, daikon, and cucumber salad adds a fresh crunch to the bowl and the Sriracha mayo gives this dish a delicious kick. This bowl’s flavor combo is perfect for nights when we all crave something bright and fresh, yet comforting.
Lemongrass Chicken Bowl
Ingredients
- 2 tbsp vegetable oil
- 1 shallot, peeled and finely chopped
- 3 garlic cloves, minced
- 1 stalk fresh lemongrass, minced
- ¼ cup fish sauce
- 3 limes, juiced and divided, plus 2 tsp zest
- 6 boneless, boneless, skinless chicken thighs
- 1 cup jasmine rice
- 8 oz baby bok choy, rinsed and halved
- 2 carrots, shredded
- 1 cup daikon radish, shredded
- ½ cucumber, julienned
- 1 tbsp sugar
- 3 tbsp rice wine vinegar
- 2 tsp sesame oil
- ¼ cup mayonnaise
- 2 tsp Sriracha
- 1 jalapeño, thinly sliced with seeds removed
- 1 cup chopped cilantro
Directions
1) In Suvie pan, whisk together 2 tbsp vegetable oil, shallot, garlic cloves, lemongrass, lime zest, ¼ cup lime juice and fish sauce. Place chicken thighs into the pan, turning to coat in the sauce. Place pan in the bottom zone of Suvie.
2) Place bok choy in a second Suvie pan and place in the top zone of Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook High, 2 hours
3) Add rice to the Suvie Rice Pot (black handles), cover with the lid, and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Rice, Long Grain, 1 Cup
4) While cooking, prepare the salad. Add shredded carrots, daikon and cucumber to a large bowl and toss with 1 tbsp sugar, ½ tsp salt, 3 tbsp vinegar and 2 tsp sesame oil. Refrigerate until ready to serve.
5) Combine the mayonnaise, Sriracha, and 1 tbsp lime juice in a small bowl.
6) When the cook is complete, remove pans from Suvie. Season bok choy with salt and oil to taste. Transfer chicken to a cutting board and let rest for 4 minutes before cutting into slices.
7) Remove the carrot, daikon and cucumber salad from the fridge. Divide rice and salads between plates, pouring the excess salad dressing over the rice. Season rice with additional salt to taste.
8) Divide the sliced chicken thighs and bok choy between plates. Drizzle the Sriracha mayo over each dish and garnish with chopped cilantro and jalapeños.
Wine Pairing
The mild heat and beautifully balanced fragrant notes in this meal are a perfect match for Riesling. This German wines combination of sweetness and high-acidity make it a perfect companion to Vietnamese-inspired food.
A seriously good bowl here! The unami from the fish sauce shines along with the lemongrass. And the Sriracha gives a flavorful kick! I can see making the carrot salad the day before to save time the day of. I also garnished with black sesame seeds and heated naan (foiled) in the sauce pan while the rest was cooking. A great meal we will have again, for sure!
How can i print…the print button is not working
Hi Cindy, we hope to fix this feature soon, thanks for letting us know.