Print

Lemongrass Chicken Spring Roll Bowls

spring roll bowls
Print Recipe

Ingredients

Scale
  • 1 lb chicken breast, thinly sliced
  • 2 stalks lemongrass, minced (white parts only)
  • 8 oz rice noodles
  • 1 medium carrot, julienned
  • 1 medium cucumber, sliced into matchsticks
  • ¼ cup fresh mint leaves, torn
  • 2 tbsp fish sauce (plus more for sauce)
  • 1 lime, juiced (about 2 tbsp)
  • 2 tbsp roasted peanuts, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp brown sugar
  • 1 small red chili, thinly sliced (optional)
  • ¼ cup cilantro, roughly chopped
  • 1 cup bean sprouts
  • ¼ cup Thai basil leaves (optional)
  • 3 green onions, thinly sliced
  • 2 tbsp vegetable oil
  • 1 tsp sesame oil
  • For Nuoc Cham Sauce:
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 3 tbsp water
  • 1 tbsp rice vinegar
  • 2 tsp sugar
  • 1 clove garlic, minced
  • 1 small chili, seeded and minced (optional)

Instructions

  1. In a medium bowl, combine minced lemongrass, 2 tbsp fish sauce, lime juice, minced garlic, grated ginger, and brown sugar. Add thinly sliced chicken and toss to coat. Marinate for 15 minutes or up to 2 hours refrigerated.
  2. Prepare the nuoc cham sauce by combining all sauce ingredients in a small bowl. Stir until sugar dissolves and set aside.
  3. Bring a pot of water to boil and cook rice noodles according to package directions (usually 2-3 minutes). Drain immediately and rinse under cold water to stop cooking. Set aside.
  4. Prepare all vegetables: julienne carrots and cucumber, chop herbs, slice green onions, and arrange on a platter.
  5. Heat a large skillet or wok over medium-high heat. Add vegetable oil and once hot, add the marinated chicken in a single layer. Stir-fry for 3-4 minutes until golden brown and cooked through.
  6. In a dry skillet, toast the chopped peanuts for 1-2 minutes until fragrant. Remove from heat immediately.
  7. Divide rice noodles among serving bowls. Top with chicken, vegetables, herbs, and bean sprouts.
  8. Sprinkle with toasted peanuts and green onions. Drizzle with nuoc cham sauce.
  9. Serve immediately with extra sauce on the side.

Notes

  • For the best texture, slice chicken against the grain and keep it thin and uniform.
  • The components can be prepared ahead and stored separately, but assemble just before serving for optimal freshness.
  • Adjust the chili to your preferred spice level or serve it on the side.
  • Authentic lemongrass flavor comes from the white part of the stalk – remove tough outer layers before mincing.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: lemongrass chicken spring roll bowls, lemongrass chicken bowl, spring roll bowls, Asian chicken noodle salad, herb lime chicken recipe

Find it online: https://www.joyliciousrecipes.com/lemongrass-chicken-spring-roll-bowls-easy-bold/