Lemongrass Ginger Chicken Rice Bowl

Sliced chicken thighs seared in a lemongrass ginger glaze, piled on jasmine rice with lime and green onion tops.

Serves 2 Prep 15 min Cook 12 min Meal Lunch

Why it fits: Flavour comes from lemongrass, ginger, garlic-infused oil, and green onion tops rather than onion or garlic, served over plain rice with a modest amount of well-cooked carrot.

Ingredients

1 lb (450 g) boneless chicken thighs, sliced
1 stalk lemongrass, tender core finely minced
1 tbsp grated fresh ginger
2 tbsp gluten-free tamari
1 tsp maple syrup
1 tbsp garlic-infused oil
1 cup thinly sliced carrot
2 cups cooked jasmine rice
2 green onions, green tops only, sliced
1 lime, cut in wedges

Method

Stir the tamari, maple syrup, ginger, and lemongrass together. Toss with the chicken.
Heat the garlic-infused oil in a large pan over medium-high. Cook the chicken 6 to 8 minutes until browned and cooked through, adding the carrot for the last 3 minutes so it softens.
Serve over rice with green onion tops and lime wedges.

Swaps and notes: Sliced pork loin or firm tofu work in place of the chicken.