Spicy Coconut Lemongrass Chicken & Crispy Rice Bowl 🌴🔥✨
Ingredients:
• For the Spicy Lemongrass Chicken:
• 4 boneless, skinless chicken thighs
• 2 tbsp lemongrass, finely chopped (or use 1 tbsp lemongrass paste)
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tbsp chili flakes (adjust to taste)
• 1 tbsp olive oil (for cooking)
• For the Coconut Jasmine Rice:
• 1 cup jasmine rice
• 1 cup coconut milk
• 1/2 cup water
• Zest of 1 lime
• Pinch of salt
• For the Roasted Pineapple Kimchi:
• 1 cup pineapple, diced
• 1/2 cup kimchi, chopped (or homemade if preferred)
• 1 tbsp rice vinegar
• 1/2 tsp honey
• 1 tbsp sesame oil
• 1/4 tsp chili flakes (optional)
• For the Chili Mango Aioli:
• 1/4 cup mayonnaise
• 1 tbsp chili sauce (such as sriracha or gochujang)
• 2 tbsp mango puree (or mashed ripe mango)
• 1 tsp lime juice
• Pinch of salt
• For Garnish:
• Fresh cilantro, chopped
• Lime wedges
Instructions:
1. Make the Spicy Lemongrass Chicken:
• In a bowl, combine lemongrass, soy sauce, fish sauce, brown sugar, garlic, chili flakes, and a pinch of salt. Mix well.
• Add the chicken thighs to the marinade, making sure they are well-coated. Let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.
• Heat olive oil in a skillet over medium-high heat. Cook the chicken thighs for 6-7 minutes per side until crispy and golden brown, and the chicken is fully cooked through. Remove from heat and let rest before slicing into strips.
2. Make the Coconut Jasmine Rice:
• In a medium saucepan, combine jasmine rice, coconut milk, water, lime zest, and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes until the rice is tender and all the liquid is absorbed. Fluff with a fork.
3. Make the Roasted Pineapple Kimchi:
• Preheat your oven to 400°F (200°C). Place diced pineapple on a baking sheet and roast for about 15 minutes, or until slightly caramelized.
• In a bowl, mix the roasted pineapple with chopped kimchi, rice vinegar, honey, sesame oil, and chili flakes. Stir well and set aside.
4. Make the Chili Mango Aioli:
• In a small bowl, whisk together mayonnaise, chili sauce, mango puree, lime juice, and a pinch of salt. Adjust seasoning to your liking.
5. Assemble the Bowl:
• Start with a base of coconut jasmine rice in each bowl.
• Top with sliced spicy lemongrass chicken, a generous scoop of roasted pineapple kimchi, and a drizzle of chili mango aioli.
• Garnish with fresh cilantro and lime wedges for a burst of freshness.
6. Serve:
• Serve immediately while everything is warm and flavorful! Enjoy the perfect balance of sweet, spicy, and savory in every bite!
Servings: 4
Calories: Approx. 600-700 per serving (depending on portion sizes and toppings)
This Spicy Coconut Lemongrass Chicken & Crispy Rice Bowl is the ultimate fusion dish, with tropical coconut rice, crispy chicken, and a spicy-sweet kimchi topping. The chili mango aioli adds the finishing touch, making this bowl a truly delicious and satisfying meal! 🌴🔥✨