Seasonal Recipes

Lemongrass chicken banh mi bowls

Serves two

For the chicken:

2 stalks lemongrass, chopped

1 clove garlic, chopped

2 tb soy sauce or tamari

1 tb sesame oil

2 chicken breasts


for the daikon/carrot slaw:

(adapted from the kitchn)

1 c julienned daikon

1 c julienned carrots

a big pinch of salt

1/4 c sugar

1/2 c white vinegar

1 c water

for assembly:

2 c cooked brown rice (i used basmati, but really any kind will do)

1 jalapeño, seeded and sliced

some thin slices of cucumber

sriracha mayo (1/4 c mayo + 1 tsp sriracha, or more if desired)

hoisin sauce, to taste

a few sprigs of fresh coriander


Mix together the lemongrass, garlic, soy sauce, and sesame oil. rub it all over the chicken and let the chicken marinate in the fridge for half an hour. immediately make the slaw.

for the slaw, combine all ingredients in a large bowl, cover, and then refrigerate until ready to use. (you want it to sit for at least half an hour.)

once the chicken is done marinating, slice it thinly and then cook in a little olive oil over medium heat. 

to assemble your bowls, drain the slaw, and then on a bed of rice, layer the chicken, slaw, and remaining fixins as desired.

Source : My name is Yeh