Vietnamese Lemongrass Chicken Bowl
580
Calories
52g
Protein
71g
Carbs
10g
Fat
Lemongrass chicken over rice vermicelli with fresh herbs, carrot, and cucumber.
Protein 52g · Carbs 71g · Fat 10g
15 min
Prep
14 min
Cook
$4
Per Plate
580
Calories
What You Need
- 5 oz chicken breast, sliced
- 2 oz rice vermicelli
- 1.5 cups cooked cabbage (from about 3 cups raw, shredded)
- 1 cup cooked zucchini (from about 1.5 cups raw, diced)
- 1 cup shredded carrot and cucumber, fresh
- 1/4 cup mint, chopped
- 1/4 cup cilantro, chopped
- 1 tbsp lemongrass, minced
- 1/2 lime
- 2 cloves garlic, minced
- 1 tsp olive oil
- 10 oz chicken breast, sliced
- 4 oz rice vermicelli
- 3 cups cooked cabbage (from about 3 cups raw, shredded)
- 2 cup cooked zucchini (from about 1.5 cups raw, diced)
- 2 cup shredded carrot and cucumber, fresh
- 1/2 cup mint, chopped
- 1/2 cup cilantro, chopped
- 2 tbsp lemongrass, minced
- 1 lime
- 4 cloves garlic, minced
- 2 tsp olive oil
- 15 oz chicken breast, sliced
- 6 oz rice vermicelli
- 4 1/2 cups cooked cabbage (from about 3 cups raw, shredded)
- 3 cup cooked zucchini (from about 1.5 cups raw, diced)
- 3 cup shredded carrot and cucumber, fresh
- 3/4 cup mint, chopped
- 3/4 cup cilantro, chopped
- 3 tbsp lemongrass, minced
- 1 1/2 lime
- 6 cloves garlic, minced
- 3 tsp olive oil
- 20 oz chicken breast, sliced
- 8 oz rice vermicelli
- 6 cups cooked cabbage (from about 3 cups raw, shredded)
- 4 cup cooked zucchini (from about 1.5 cups raw, diced)
- 4 cup shredded carrot and cucumber, fresh
- 1 cup mint, chopped
- 1 cup cilantro, chopped
- 4 tbsp lemongrass, minced
- 2 lime
- 8 cloves garlic, minced
- 4 tsp olive oil
Before You Start
Slice the chicken and toss it with the lemongrass and garlic, shred the cabbage, dice the zucchini, and boil a kettle for the vermicelli.
How To Make It
- Sear the seasoned chicken in the oil over medium heat, 5 to 6 minutes, tossing, until golden and it reaches 165°F in the center with no pink, then set it aside.
- Add the lemongrass and garlic to the pan and cook, about 1 minute, until fragrant.
- Add the cabbage and zucchini and cook, stirring, 6 to 7 minutes, until the cabbage wilts and the zucchini is tender.
- Soak the vermicelli in hot water, 4 to 5 minutes, until soft and pliable, then drain it well.
- Build the bowl with the vermicelli, the cooked cabbage and zucchini, and the fresh carrot and cucumber, then top with the mint and cilantro.
- Top with the chicken and a squeeze of lime, then taste and adjust before serving.
Fix It: If the noodles clump after draining, rinse them under cool water and toss so they loosen up.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 14 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories580
- Protein52g
- Carbs71g
- Fat10g
- Fiber9g
- Sodium170mg
Bonus Benefits
- A Healthy Weight
- Eating Well
- Steady Energy
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Fresh Vegetables: fiber and vitamins, reported to reported to support fullness.
Fresh Vegetables: fiber and vitamins, reported to reported to support fullness.
Tools For This Recipe
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