You’ve probably tried-and-tested Chinese and Japanese food in your kitchen, but what about Vietnamese? We introduce you to a new culinary world with this recipe, featuring coconut milk jasmine rice, an umami-rich Vietnamese sauce infused with lemongrass that transform the chicken into a taste sensation, and homemade pickled cucumber.
Serving guide
Choose your portion size.
COCONUT RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water and ½ of the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add ½ of the coriander, fluff with a fork and cover.
PICKLE & INFUSE
In a small bowl, add the lemon juice and 5ml [10ml]|#7DA0D7 of a sweetener. Mix to dissolve the sweetener and add the Cucumber. Set aside. Trim off the very top and the base of the Lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Add the lemongrass to a small bowl, along with the Vietnamese sauce and a sweetener (to taste).
VIETNAMESE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. Return the pan to medium heat. Fry the onion until golden, 4-5 minutes (shifting occasionally). Return the chicken to the pan, along with the Vietnamese sauce and the remaining coconut milk. Season and allow it to simmer until it has reduced slightly, 4-5 minutes (shifting occasionally).
A NEW CULINARY ADVENTURE
Plate up the coconut rice, topped with the Vietnamese Chicken and sided with the pickled Cucumber. Garnish with the remaining coriander. And that's a wrap, Chef!
Jasmine Rice - 100ml
Coconut Milk - 100ml
Fresh Coriander - 3g
Lemon Juice - 15ml
Cucumber - 100g
Lemongrass - 1 stick
Vietnamese Sauce - 20ml
Free-range Chicken Mini Fillets - 150g
Sliced Onions - 75g
COCONUT RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water and ½ of the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add ½ of the coriander, fluff with a fork and cover.
PICKLE & INFUSE
In a small bowl, add the lemon juice and 5ml [10ml]|#7DA0D7 of a sweetener. Mix to dissolve the sweetener and add the Cucumber. Set aside. Trim off the very top and the base of the Lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Add the lemongrass to a small bowl, along with the Vietnamese sauce and a sweetener (to taste).
VIETNAMESE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. Return the pan to medium heat. Fry the onion until golden, 4-5 minutes (shifting occasionally). Return the chicken to the pan, along with the Vietnamese sauce and the remaining coconut milk. Season and allow it to simmer until it has reduced slightly, 4-5 minutes (shifting occasionally).
A NEW CULINARY ADVENTURE
Plate up the coconut rice, topped with the Vietnamese Chicken and sided with the pickled Cucumber. Garnish with the remaining coriander. And that's a wrap, Chef!
Jasmine Rice - 200ml
Coconut Milk - 200ml
Fresh Coriander - 5g
Lemon Juice - 30ml
Cucumber - 200g
Lemongrass - 1 stick
Vietnamese Sauce - 40ml
Free-range Chicken Mini Fillets - 300g
Sliced Onions - 150g
COCONUT RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water and ½ of the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add ½ of the coriander, fluff with a fork and cover.
PICKLE & INFUSE
In a small bowl, add the lemon juice and 15ml [20ml]|#7DA0D7 of a sweetener. Mix to dissolve the sweetener and add the Cucumber. Set aside. Trim off the very top and the base of the Lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Add the lemongrass to a small bowl, along with the Vietnamese sauce and a sweetener (to taste).
VIETNAMESE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. Return the pan to medium heat. Fry the onion until golden, 5-6 minutes (shifting occasionally). Return the chicken to the pan, along with the Vietnamese sauce and the remaining coconut milk. Season and allow it to simmer until it has reduced slightly, 6-7 minutes (shifting occasionally).
A NEW CULINARY ADVENTURE
Plate up the coconut rice, topped with the Vietnamese Chicken and sided with the pickled Cucumber. Garnish with the remaining coriander. And that's a wrap, Chef!
Jasmine Rice - 300ml
Coconut Milk - 300ml
Fresh Coriander - 8g
Lemon Juice - 45ml
Cucumber - 300g
Lemongrass - 2 sticks
Vietnamese Sauce - 60ml
Free-range Chicken Mini Fillets - 450g
Sliced Onions - 225g
COCONUT RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water and ½ of the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add ½ of the coriander, fluff with a fork and cover.
PICKLE & INFUSE
In a small bowl, add the lemon juice and 15ml [20ml]|#7DA0D7 of a sweetener. Mix to dissolve the sweetener and add the Cucumber. Set aside. Trim off the very top and the base of the Lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Add the lemongrass to a small bowl, along with the Vietnamese sauce and a sweetener (to taste).
VIETNAMESE Chicken
Place a pan over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. Return the pan to medium heat. Fry the onion until golden, 5-6 minutes (shifting occasionally). Return the chicken to the pan, along with the Vietnamese sauce and the remaining coconut milk. Season and allow it to simmer until it has reduced slightly, 6-7 minutes (shifting occasionally).
A NEW CULINARY ADVENTURE
Plate up the coconut rice, topped with the Vietnamese Chicken and sided with the pickled Cucumber. Garnish with the remaining coriander. And that's a wrap, Chef!
Jasmine Rice - 400ml
Coconut Milk - 400ml
Fresh Coriander - 10g
Lemon Juice - 60ml
Cucumber - 400g
Lemongrass - 2 sticks
Vietnamese Sauce - 80ml
Free-range Chicken Mini Fillets - 600g
Sliced Onions - 300g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R166.27
for 4 servings · R41.57 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Jasmine Rice needs 400 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
-
Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Sliced Onions needs 300 gOnions 3 kg 3 kg at R45.00 · 10% of packR4.50
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Lemongrass - 2 sticksFresh Lemongrass 30 g R14.99 · whole pack (size can't be divided)R14.99
-
Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
-
Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
-
Coconut Milk needs 400 mlReduced Fat Coconut Milk 400 ml 400 ml at R39.99 · 100% of packR39.99
-
Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
Not in the Woolies basket — source these elsewhere:
- Vietnamese Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lemongrass Chicken Bowl?
The preparation time for Lemongrass Chicken Bowl with coconut rice is between 15 and 20 minutes.
What is the total time required to make Lemongrass Chicken Bowl with coconut rice?
The total time required to make Lemongrass Chicken Bowl with coconut rice is between 20 and 25 minutes.
How many servings does Lemongrass Chicken Bowl provide?
4 servings
What are the main ingredients in Lemongrass Chicken Bowl?
Chicken, Coconut Milk, Cucumber, Fresh Coriander, Jasmine Rice, Lemon Juice, Lemongrass, Onion, Vietnamese Sauce
What is the nutritional information of Lemongrass Chicken Bowl?
Calories: 691, Carbs: 89 grams, Fat: grams, Protein: 43 grams, Sugar: 6.4 grams, Salt: 1273 grams
How do I prepare Lemongrass Chicken Bowl?
COCONUT RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water and ½ of the coconut milk. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Add ½ of the coriander, fluff with a fork and cover. VIETNAMESE CHICKEN: Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and set aside. Return the pan to medium heat. Fry the onion until golden, 4-5 minutes (shifting occasionally). Return the chicken to the pan, along with the Vietnamese sauce and the remaining coconut milk. Season and allow it to simmer until it has reduced slightly, 4-5 minutes (shifting occasionally). A NEW CULINARY ADVENTURE: Plate up the coconut rice, topped with the Vietnamese chicken and sided with the pickled cucumber. Garnish with the remaining coriander. And that's a wrap, Chef! PICKLE & INFUSE: In a small bowl, add the lemon juice and 5ml [10ml]|#7DA0D7 of a sweetener. Mix to dissolve the sweetener and add the cucumber. Set aside. Trim off the very top and the base of the lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice. Add the lemongrass to a small bowl, along with the Vietnamese sauce and a sweetener (to taste).
What should be prepared from my kitchen to make Lemongrass Chicken Bowl?
Chicken, Coconut Milk, Cucumber, Fresh Coriander, Jasmine Rice, Lemon Juice, Lemongrass, Onion, Vietnamese Sauce
How many calories does Lemongrass Chicken Bowl have?
691 calories
How much fat content does Lemongrass Chicken Bowl have?
grams