Honey Lemongrass Chicken With Rice & Shredded Carrot Salad

What You’ll Need:

Lemongrass Chicken:

• 1 lb boneless, skinless chicken thighs

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 fresh lemongrass stalks, outer layers removed and finely minced (tender inner portion only)

• 1 tsp chili powder

• ½ red onion, thinly sliced

• 2 tbsp brown sugar

• 1 tbsp honey

• 1 tsp soy sauce

• 1 tsp oyster sauce

• 1 tsp fish sauce

• 1 serrano chili, thinly sliced

• 1–2 tbsp cooking oil

Shredded Carrot Salad:

• 3 ribboned carrots

• ½ red onion, very thinly sliced

• 1 green onion, thinly sliced

• ½ handful (cilantro) leaves

• 1 clove garlic, finely grated

• 1 tbsp sesame seeds

• 1 tbsp light soy sauce

• 1 tbsp rice wine vinegar

• 1 tbsp honey

• 1 tsp chili crisp oil

Rice:

• 1 cup uncooked rice

• 2 cups water

• Pinch of salt

Let’s Cook:

Cook the Rice:

Rinse rice until water runs clear. Combine rice, water, and a pinch of salt in a pot. Bring to a boil, cover, reduce heat to low, and simmer 15–18 minutes until tender. Remove from heat and keep covered.

Prepare the Carrot Salad:

In a large bowl, combine ribboned carrots, red onion, green onion, cilantro leaves, and grated garlic. In a small bowl, whisk together sesame seeds, light soy sauce, rice wine vinegar, honey, and chili crisp oil. Pour dressing over carrots and toss gently. Set aside to marinate while cooking the chicken.

Prep the Lemongrass Chicken:

Cut chicken thighs into bite-size pieces. In a bowl, mix garlic, ginger, lemongrass, chili powder, brown sugar, honey, soy sauce, oyster sauce, fish sauce, and serrano chili. Add chicken and toss to coat evenly.

Cook the Chicken:

Heat oil in a large skillet over medium-high heat. Add red onion and cook 2–3 minutes until softened. Add the marinated chicken and spread into an even layer. Cook 6–8 minutes, stirring occasionally, until chicken is cooked through and the sauce thickens and caramelizes into a sticky glaze.

Finish & Serve:

Fluff rice and divide among bowls.
Top with honey lemongrass chicken and spoon extra sauce over the rice.
Serve alongside shredded carrot salad for a fresh, crunchy contrast.